Americandinner
Clam Chowder
From Camp cookery (Kephart), 1910
Fried sliced onion and a can of tomatoes will improve this chowder.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 45. The excerpt below is the record exactly as published.
Clam Chowder. — Wash the clams, put them in a kettle, and pour over them just enough boiling water to cover them. When the shells open, pour off the liquor, saving it, cool the clams, and shell them. Fry two or three slices of pork in bot- tom of kettle. When it is done, pour over it two quarts of boiling clam liquor. Add six large pota- toes, sliced thin, and cook until nearly done. Turn in the clams, and a quart of hot milk
Cook this with the app: pantry check, scaling, and the assistant.