Clam Chowder

Ingredients

• 50 clams
• 1/2 teaspoon thyme
• 4 ounces salt pork
• 3 potatoes
• 1 medium-sized onion
• 1 pint milk
• 2 tablespoons flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 pilot biscuits

Method

1. 1

   Put clams, with their own liquor, into a granite-ware saucepan, and when they have come to a boil skim out the clams and return liquid to the fire.

2. 2

   Cut the salt pork into thin slices, chop the onion, and sauté the two together until brown.

3. 3

   Stir in flour, and when mixture is bubbling slowly, add the clam liquor.

4. 4

   Season with salt, white pepper, and thyme.

5. 5

   Add potatoes which have been cut into small cubes, and cook this mixture until the potatoes are tender.

6. 6

   Just before serving, add milk, clams cut into pieces, and three large pilot biscuits.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 13. The excerpt below is the record exactly as published.

CLAM CHOWDER 50 clams Yi teaspoon thyme 4 ounces salt pork 3 potatoes 1 medium-sized onion i pint milk 2 tablespoons flour Yi teaspoon pepper Yz teaspoon salt 3 pilot biscuits

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