Clam Chowder

Ingredients

• 2 quarts boiling water
• 4 ounces larding pork
• 1 teaspoonful salt
• 1 even teaspoonful white pepper
• 1 teaspoonful pulverized thyme
• 1 teaspoonful beef extract
• 1 tablespoonful butter
• 1 tablespoonful flour
• fine-chopped clams
• a little Cayenne pepper
• the potatoes, salt, and pepper, and cook 10 minutes
• add the tomatoes, and cook 20 minutes longer

Method

1. 1

   Place the pork in a saucepan over the fire, and fry light brown; add the boiling water, the carrots, onions, and celery, cook until the carrots are done; then add the potatoes, salt, and pepper, and cook 10 minutes; add the tomatoes, and cook 20 minutes longer; then add the fine-chopped clams and their liquor, the thyme, beef extract, and a little Cayenne pepper.

2. 2

   Melt the butter in a small saucepan, add the flour, stir for a few minutes over the fire; add it to the chowder, boil 10 minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.

2 quarts boiling water, 4 ounces larding pork, 1 teaspoonful salt, 1 even teaspoonful white pepper, 1 tea- spoonful pulverized thyme, and 1 teaspoonful beef extract ; place the pork in a saucepan over the fire, and fry light brown ; add the boiling water, the carrots, onions, and celery, cook until the carrots are done ; then add the potatoes, salt, and pepper, and cook 10 minutes ; add the tomatoes, and cook 20 minutes longer ; then add the fine-chopped clams and their liquor, the thyme, beef extract, and a little Cayenne pepper. Melt y, tablespoonful butter in a small saucepan, add y, tablespoonful flour, stir for a few minutes over the fire ; add it to the chowder, boil 10 minutes, and serve. Clam Soup.— Chop fine 25 clams, strain the liquor; melt 1 56 SOUPS, Etc. tablespoonful butter in a saucepan, add 2 tablespoonfuLs £]!«• chopped white onions, and cook 5 minutes without browning; then add 2 fine-rolled soda crackers, and stir a few minutes ; add 1 pint of boiling water, 1 pint of fine-cut potatoes, 1 even teaspoonful pepper, and cook 15 minutes ; add to it 1 cup canned tomatoes, and cook 10 minutes longer ; next add the clams and liquor, cook again 10 minutes ; put 1 pint of boiling milk in the tureen, pour in the soup, and serve with crackers. Oyster Cream Soup. — Place a saucepan with y, ounce butter and 1 fine-chopped white onion over the fire ; cook 5 minutes with- out browning ; add 1 tablespoonful fiour and cook a few minutes ; then add 3 cupfuls chicken or veal broth, and the strained liquor of 1 quart of oyaters ; season with 7, teaspoonful salt, Y^ teaspoonful white pepper ; cook 10 minutes ; strain into a clean saucepan ; re- turn it to the fire, add the oysters, boil 2 minutes ; remove the saucepan to side of stove ; mix the yolks of 2 eggs with 1 cup of cream, add it slowly to the soup, do not let boil again ; serve with small oyster crackers. Oyster 8onp with Milk. — Strain the liquor from a quart of oysters into a saucepan ; add the oysters, Vs tablespoonful butter,

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