Clam Chowder, Boston Style

Ingredients

• fifty clams
• a medium-sized onion
• four slices of salt pork
• two tablespoonfuls of flour
• a half pint of rich soup stock
• the same amount of cream
• a couple of diced potatoes
• a bit of thyme if the flavor is liked
• a few hard crackers broken into bits

Method

1. 1

   Boil clams with their liquid for three minutes, then strain the broth.

2. 2

   Fry pork and onion until light brown, stir in flour, then add clam juice, soup stock, cream, potatoes, and thyme.

3. 3

   Cook for ten minutes, add chopped clams last, and serve with broken crackers.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 65. The excerpt below is the record exactly as published.

Clam chowder, Boston style Fillet of sole, under glass Roast chicken Julienne potatoes Asparagus, Hollandaise Baked Alaska Coffee Broiled shad roe, ravigote. Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maitre d'hotel sauce with two chopped vinegar pickles and one teaspoonful of French mustard. Fillet of sole under glass. Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast ; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes ; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour veloute sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired. Clam chowder, Boston style. Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits

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