Clam Chowder

Ingredients

• Twenty-five large clams
• one quart tomatoes
• three or four large onions
• one-half pound salt pork
• three medium sized potatoes
• a teaspoonful of thyme

Method

1. 1

   Brown pork, and chop fine.

2. 2

   Place in kettle with the liquor from pork and clams.

3. 3

   Add tomatoes and onions chopped fine and celery salt or green top to flavor.

4. 4

   After boiling slowly an hour or two add thyme.

5. 5

   Simmer three or four hours and add potatoes about an hour before serving.

6. 6

   Clams are more tender if added twenty minutes before serving; but may be cooked longer if preferred.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 24. The excerpt below is the record exactly as published.

CLAM CHOWDER Mrs. Hamilton Vreeland. Twenty-five large clams, one quart tomatoes, three or four large onions, one-half pound salt pork, three medium sized potatoes cut fine. Brown pork, and chop fine. Place in kettle with the liquor from pork and clams. Add tomatoes and onions chopped fine and celery salt or green top to fiavor. After boiling slowly an hour or two add a teaspoonful of thyme

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