Clam Chowder

Ingredients

• one pint of clams
• six large crackers
• two slices salt pork
• six potatoes
• one onion

Method

1. 1

   Fry salt pork, use fat in soup kettle.

2. 2

   Chop potatoes and onion, roll crackers fine, and layer ingredients in kettle.

3. 3

   Add clam liquor and boiling water to cover.

4. 4

   Cook for 1 hour, then add hot milk before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 21. The excerpt below is the record exactly as published.

CLAM CHOWDER. Mrs. Clarence Allison, Covina, Cal.— One pint of clams, six large crackers; fry two slices salt pork in fry- ing pan and turn fat into soup kettle; chop six potatoes fine, also onion; roll the crackers fine, chop the clams and pork, put in a layer of potatoes and onion, then one of crackers, then pork and clams, alternating in this way until all are put in. Add plenty of pepper and salt. Then add the clam liquor and as much boiling water as will more than cover them. Cook for one hour. Just before serving add one pint of hot milk. Stir often to prevent sticking. Makes enough for eight. NO. 17. CONSOMME (for twelve.) Mrs. Jennie Harrington, No. S21 South Broadway- Take two and one-half potatoes, two carrots, one can tomatoes, one stalk celery, one onion

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