Americandinner

Clam Chowder

Name: Clam Chowder
Cuisine: American
Ingredients: Chop up two dozen clams; four potatoes cut up in small squares; half pound larding pork; one large onion; half can of tomatoes; a little red pepper; add enough water

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.

CLAM CHOWDER. Chop up two dozen clams, four potatoes cut up in small squares; keep in water until wanted. Fry brown half pound larding pork and one large onion, then add half the clams, one pint of cracker, salt half can of tomatoes, a little red pepper and the potatoes, add enough water

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