Americandinner
Clam Chowder
From The universal cookery book, 1887
May be seasoned with spices.
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 The universal cookery book (1887) by Gertrude Strohm, page 12. The excerpt below is the record exactly as published.
CLAM CHOWDER. the toast, with as much of the juice as the toast will absorb ; add pepper if desired.” Clam Chowder. “Put in a pot a layer of sliced pork, chopped potatoes, chopped clams, salt, pepper, and lumps of butter, and broken crackers soaked in milk ; cover with the clam-juice and water
Cook this with the app: pantry check, scaling, and the assistant.