Clam Chowder

Ingredients

• 1 quart clams
• V^ teaspoon pepper
• 4 cups potatoes, cut in 1^-inch dice
• 4 cups scalded milk
• 4 tablespoons butter
• 1 sliced onion
• 8 crackers
• 1 tablespoon salt
• IVj inch cube salt pork

Method

1. 1

   Clean and pick over clams; wash with cold water, drain, and reserve liquor.

2. 2

   Heat liquor to boiling and strain.

3. 3

   Remove hard parts of clams and chop finely.

4. 4

   Cut pork into small pieces and fry in a pan.

5. 5

   Cook onion in pork fat for 5 minutes, then strain into saucepan.

6. 6

   Parboil potatoes for 3-4 minutes, drain, and layer in saucepan.

7. 7

   Add chopped clams, sprinkle with salt and pepper, dredge with flour, and add remaining potatoes.

8. 8

   Add 2.5 cups boiling water and cook for 10 minutes.

9. 9

   Finally, add milk, soft parts of clams, and butter.

10. 10

    Boil for 2 minutes, then add crackers soaked in cold milk.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 24. The excerpt below is the record exactly as published.

Clam Chowder. 1 quart clams. V^ teaspoon pepper. 4 cups potatoes, cut in 4 cups scalded milk, i^-inch dice. 4 tablespoons butter. 1 sliced onion. 8 crackers. 1 tablespoon salt IVj inch cube salt pork

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