Clam Chowder

Ingredients

• Wash the clams
• three quarts of the liquor
• one-half pound of butter
• three tablespoonfuls of flour
• one pint of cream or milk
• a little nutmeg
• mace
• salt
• pepper

Method

1. 1

   Wash the clams, pour boiling water over them, cover, and let stand for fifteen minutes.

2. 2

   Cut off the black heads, flour them, and season.

3. 3

   Boil the clam liquor, rub butter with flour, and stir into the liquor.

4. 4

   Add clams and boil for fifteen minutes.

5. 5

   Optionally add cream or milk.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 11. The excerpt below is the record exactly as published.

Clam Chowder. — Wash the clams, put them into a pan, turn boiling water over them, cover and let stand fifteen minutes; take out and cut off the black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquor, put into a saucepan to boil. To one-half pound of butter rub well three tablespoonfuls of flour and stir it into HOW WE COOK IN TENNESSEE. 21 the liquor. Put in the clams and let boil fifteen minutes. If you like add one pint of cream or milk

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