Americandinnerdairy-freenut-freeegg-freesoy-free

Clam Chowder

Name: Clam Chowder
Yield: 4 servings
Cuisine: American
Ingredients: Twenty-five clams; a quarter of a pound of pork; four medium-sized potatoes; four teaspoonfuls minced onions; six sliced tomatoes; two pilot biscuits

From The household (of the Detroit free press), 1886

Serves 4

Presented as published in 1886. 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

Nutrition per serving

415Calories

47 gProtein

43 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein47 g

Carbohydrates43 g

Fiber5.4 g

Sugars6.2 g

Total Fat5.8 g

Saturated Fat1.4 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol93 mg

Sodium1548 mg

Potassium1293 mg

Calcium139 mg

Iron6 mg

Magnesium109 mg

Phosphorus684 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0.1 mcg

Vitamin C55 mg

Vitamin A303 mcg

Vitamin E2.8 mg

Vitamin K18 mcg

Vitamin B60.8 mg

Vitamin B1228 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.1 mg

Folate64 mcg

Choline208 mg

Caffeine0 mg

Water515 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 505. The excerpt below is the record exactly as published.

CLAM CHOWDER. Twenty-five clams, a quarter of a pound of pork, four medium-sized potatoes, four teaspoonfuls minced onions, six sliced tomatoes and two pilot biscuits

Cook this with the app: pantry check, scaling, and the assistant.