Americandinnerdairy-freenut-freeegg-freesoy-free

Clam Chowder

Name: Clam Chowder
Yield: 12 servings
Cuisine: American
Ingredients: fifty clams; ten raw potatoes; six onions; half a pound of fat salt pork; six tomatoes; a pound of pilot crackers

From Temperance cook book, 1887

Serves 12

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

586Calories

33 gProtein

60 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories586 kcal

Protein33 g

Carbohydrates60 g

Fiber7 g

Sugars7.9 g

Total Fat24 g

Saturated Fat6.8 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat6.6 g

Omega-30.6 g

Cholesterol66 mg

Sodium1713 mg

Potassium916 mg

Calcium192 mg

Iron12 mg

Magnesium92 mg

Phosphorus558 mg

Zinc2.1 mg

Copper1.3 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A176 mcg

Vitamin E2.6 mg

Vitamin K32 mcg

Vitamin B60.5 mg

Vitamin B1219 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate79 mcg

Choline121 mg

Caffeine0 mg

Water361 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 17. The excerpt below is the record exactly as published.

CLAM CHOWDER. Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half a pound of fat salt pork, slice six tomatoes (if canned use a coffeecupful), add a pound of pilot crackers

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