Clam Chowder— Coney Island Style

Ingredients

• 1 quart of clams
• 1 quart soup stock
• 1 quart raw potatoes cut in pieces
• 1 large onion
• Butter size of an egg
• A slice of ham
• 1 pint tomatoes chopped
• 1 teaspoon mixed thyme and savory
• 6 cloves
• 1 bay leaf
• parsley
• 1 teaspoon black pepper
• 1 teaspoon salt

Method

1. 1

   Prepare clams and their liquor.

2. 2

   In a saucepan, combine butter and ham, add onions, and stew.

3. 3

   Add spices in a tied bundle.

4. 4

   After 15-20 minutes, add soup stock, clam liquor, potatoes, tomatoes, pepper, and salt.

5. 5

   Cook until potatoes are done, then add clams and boil briefly.

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.

Clam Chowder— Coney Island Style. The clam chowder so popular in the restaurants as a lunch dish is more of a stew than a soup, being thick with clama and potatoes; a large plate of it makes a hearty meal for a person. It is conse- quently unsuitable to serve as soup at hotel dinners. The Coney Island chow- der contains tomatoes and herb season- ings. Take 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

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