Americandinner

Clam Chowder

Name: Clam Chowder
Cuisine: American
Ingredients: One quart clams; four small slices of pork chopped fine; add three or four sliced potatoes; two onions; add pepper; three crumbled soda crackers

From The Elm City cook book, 1896

No salt needed.

Presented as published in 1896. 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

2528Calories

289 gProtein

149 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories2528 kcal

Protein289 g

Carbohydrates149 g

Fiber15 g

Sugars17 g

Total Fat79 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat10 g

Omega-30.4 g

Cholesterol726 mg

Sodium6112 mg

Potassium5228 mg

Calcium622 mg

Iron25 mg

Magnesium476 mg

Phosphorus3625 mg

Zinc20 mg

Copper1.6 mg

Manganese2.3 mg

Vitamin D3.4 mcg

Vitamin C112 mg

Vitamin A866 mcg

Vitamin E7.8 mg

Vitamin K17 mcg

Vitamin B66.1 mg

Vitamin B12111 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)46 mg

Folate192 mcg

Choline1035 mg

Caffeine0 mg

Water1842 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 27. The excerpt below is the record exactly as published.

CLAM CHOWDER. One quart clams, four small slices of pork chopped fine, and put into a kettle; fry brown. Then add liquor, then the clams chopped fine, add three or four sliced potatoes, two onions, add pepper, and just before serving, three crumbled soda crackers

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