Clam Chowder

Ingredients

• 1 lb salt pork
• 3 or 4 qts water
• 6 potatoes
• 6 onions
• 3 carrots
• ‘/2 small turnip
• ‘/2 small head cabbage
• about 1 qt tomatoes
• 3 or 4 bay leaves
• some celery salt
• a little parsley
• salt
• 1 qt hot milk

Method

1. 1

   Fry salt pork until golden, add water and vegetables, and boil for 2 hours.

2. 2

   Add tomatoes, bay leaves, celery, parsley, and salt.

3. 3

   Add clams and boil for 15-20 minutes.

4. 4

   Before serving, add hot milk.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 100. The excerpt below is the record exactly as published.

Clam Chowder Cut fine 1 lb salt pork and fry a golden brown, then add 3 or 4 qts water, 6 potatoes, 6 onions, 3 carrots, ^^ small tur- nip and V2 small head cabbage, all chopped fine. Let boil about 2 hours, then add about 1 qt tomatoes, 3 or 4 bay leaves, some celery salt or fresh celery, chopped fine, a little parsley and salt to taste. Boil until all the ingredients are well done, tlien add 1 or 2 qts clams, chopped fine, and a little of the liquor strained. Boil 15 or 20 minutes, and just before serv- ing add 1 qt hot milk

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