Clam Chowder

Ingredients

• Chop two onions
• one leek
• a piece of celery
• one green onion
• one-half pound of salt pork
• two ounces of butter
• one gallon of stock or fish broth
• four potatoes cut in half inch squares
• one teaspoonful of sugar
• one teaspoonful of chopped thyme
• one cup of cracker meal
• one hundred well-washed Little Neck clams

Method

1. 1

   Chop onions, leek, celery, and green onion.

2. 2

   Cut salt pork into small squares.

3. 3

   Put all in a vessel with butter and simmer.

4. 4

   Add stock, potatoes, seasonings, and boil for about one hour.

5. 5

   Boil clams separately, strain broth, and add to chowder.

6. 6

   Remove clams from shells, cut, and add to chowder with cracker meal.

7. 7

   Boil for four minutes and serve with broken crackers.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 271. The excerpt below is the record exactly as published.

Clam chowder. Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices ; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal

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