Clam Chowder

Ingredients

• Wash the clams and place them over the fire in a large covered kettle
• Cut the potatoes into small dice
• Cut the bacon in very thin slices and fry
• add the hot milk
• seasoning
• add the parsley
• rolled crackers

Method

1. 1

   Wash the clams and place them in a kettle with water.

2. 2

   Remove clams when shells open, cool, and cut into pieces.

3. 3

   Parboil diced potatoes, fry bacon, then fry onion in bacon fat.

4. 4

   Boil bacon, onions, and potatoes together until tender.

5. 5

   Reheat clams with their liquor, add hot milk, seasoning, rolled crackers, bacon, onion, and potatoes.

6. 6

   Simmer for five minutes, add parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 19. The excerpt below is the record exactly as published.

Wash the clams and place them over the fire in a large covered kettle, with sufficient water to keep the under ones from burning. When the shells at the top have opened, remove all the clams, and when cool enough to handle take them from the shells. Remove the skins and cut into small pieces, leaving the soft part whole. Let the liquor settle; then pour off the top, being careful not to take any of the sediment. Cut the potatoes into small dice and parboil them, pouring off the water afterward. Cut the bacon in very thin slices and fry. Remove the bacon and fry the onion in the bacon fat and strain. Then boil bacon, onions and potatoes together imtil the potatoes are tender Use just enough boiling water to cover them, and drain when done. Reheat the clams and their liquor; add the hot milk, seasoning, rolled crackers, bacon, onion and potatoes; let all simmer together for five minutes; add the parsley

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