Americandinner

Clam Chowder (Manhattan)

Name: Clam Chowder (Manhattan)
Cuisine: American
Ingredients: 1 quart clams; 8 medium potatoes; 8 medium onions; 2 cans tomato paste; % bottle catsup; 4 tablespoons Worcestershire sauce; 1 teaspoon hot pepper sauce; 4 tablespoons bacon drippings; salt and pepper to taste

From Seafood cookery from Carteret County kitchens, 1900

This recipe makes a very thick chowder. More water may be added if desired. Serve piping hot with crackers.

Presented as published in 1900. 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

2980Calories

187 gProtein

417 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories2980 kcal

Protein187 g

Carbohydrates417 g

Fiber57 g

Sugars95 g

Total Fat64 g

Saturated Fat23 g

Monounsaturated Fat24 g

Polyunsaturated Fat8.3 g

Omega-30.1 g

Cholesterol333 mg

Sodium6987 mg

Potassium10134 mg

Calcium946 mg

Iron39 mg

Magnesium703 mg

Phosphorus3163 mg

Zinc12 mg

Copper3.1 mg

Manganese5 mg

Vitamin D1.3 mcg

Vitamin C381 mg

Vitamin A855 mcg

Vitamin E7.2 mg

Vitamin K31 mcg

Vitamin B65.1 mg

Vitamin B12107 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)18 mg

Folate461 mcg

Choline857 mg

Caffeine0 mg

Water2994 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 10. The excerpt below is the record exactly as published.

CLAM CHOWDER (MANHATTAN) 1 quart clams 4 tablespoons Worcestershire 8 medium potatoes sauce 8 medium onions 1 teaspoon hot pepper sauce 2 cans tomato paste 4 tablespoons bacon drippings % bottle catsup salt and pepper to taste

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