Clam Chowder

Ingredients

• Forty-five clams chopped
• one quart sliced potatoes
• one-half pint sliced onions
• Cut a few slices salt pork

Method

1. 1

   Fry to a crisp, chop fine.

2. 2

   Put in kettle a little fat from the pork, a layer of potatoes, clams, onions, a little pepper and salt; another layer of chopped pork, potatoes, etc., until all are in.

3. 3

   Pour over all the juice of the clams.

4. 4

   Cook three hours, being careful not to burn.

5. 5

   Add a teacup of milk just before serving.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 2. The excerpt below is the record exactly as published.

CLAM CHOWDER. Twenty-five clams, one-half pound salt pork, chopped fine ;; six potatoes, sliced thin; six onions sliced thin. Put the pork in kettle ; after cooking a short time, add the potatoes,, onions and juice of clams. Cook two and one-half hours,, then add the clams. Fifteen minutes before serving, add two quarts of milk.. Mrs. J. M. Pitkin; io "Mother Hubbard's Cupboard." CLAM CHOWDER. Forty-five clams "chopped"; one quart sliced potatoes, one-half pint sliced onions. Cut a few slices salt pork

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