Clam Chowder— Boston Style

Ingredients

• 1 quart of clams
• 1 quart soup stock
• 1 quart raw potatoes cut in pieces
• 1 large onion
• 1 pint of milk
• a handful of broken crackers

Method

1. 1

   Prepare as in the Coney Island style but omit cloves, bay leaf, and tomatoes.

2. 2

   Use milk instead and add broken crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 105. The excerpt below is the record exactly as published.

1 quart of clams and their liquor — or a large can. 1 quart soup stock (or water). 1 quart raw potatoes cut in pieces, 1 large onion. Butter size of an egg. A slice of ham — or knuckle bona 1 pint tomatoes chopped. 1 teaspoon mixed thyme and savory. 6 cloves, 1 bay leaf, parsley. 1 teaspoon each black pepper and salt. The different articles should be made ready separately and placed conveniently for use. Have the clams scalded and then cut in pieces and the liquor saved. Cut the potaioes in largo squares and slice the onions. An Lour before dinner put the butter and ham in a saucepan to- gether, and the onions on top and set over the fire. Put the cloves inside of a little bunch of parsley and tie it and the bayleaf together and throw in on top of the onions, and also the powdered or minced thyme and savory, and put on the lid, and let stew slowly. In about 15 or 20 minutes or before the ham and COOKING FOR PROFIT. 99 onions begin to brown put into the same saucepan tbe quart of soup stock, the clam liquor and potatoes, tomatoes, pepper and salt and let cook until the potatoes are done, then put in the cut clams. Take out the soup Lunch and piece of ham, let boil up once with the clams in. It is expected that the potatoes will sufficiently thicken this chowder without the use of fiour but they should not be allowed to boil so much as to disappear altogether. Cost of material — clams 40, soup- etock 4, potatoes and onion 2, butter 4 ham 2, tomatoes 5, seasonings 2, 59 cents for 3 quarts or 20 conts per quart or 5c per ordinary plate of -J pint. The first-class restaurant price per pint plate or bowl with table extras added is 25c. 345— Clam Chowder— Boston Style. This is what is called the old-fashioned sort, having no tomatoes in it. Make the same as the foregoing but leave out the cloves, the bayleaf and the tomatoes, and put in a pint of milk instead and a handful of broken crackers

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