Clam Chowder

Ingredients

• 50 clams
• 2 T. butter
• 1 medium sized onion
• 6 oz. salt pork
• 3 large potatoes
• 1 pt. milk or cream
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 ssp. mace
• 1 ssp. thyme
• 3 ship crackers

Method

1. 1

   Put clams with their liquor into a saucepan on the fire.

2. 2

   When they have boiled 3 min., remove clams and return liquor to fire.

3. 3

   Cut pork into slices, chop onion and fry with pork until browned.

4. 4

   Stir in flour, then add clam liquor, mace, thyme, and salt if necessary.

5. 5

   Add parboiled potatoes cut into dice and cook until tender.

6. 6

   When ready to serve, add milk or cream, clams cut into pieces, and broken ship crackers.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 48. The excerpt below is the record exactly as published.

CLAM CHOWDEE. 50 clams 2 T. butter 1 medium sized onion 4 T. flour 6 oz. salt pork 1 pt. milk or cream 3 large potatoes 1 ssp. mace 1 tsp. salt 1 ssp. thyme % tsp. pepper 3 ship crackers

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