Clam Chowder (No. 1)

Ingredients

• one quarter pound of bacon
• two quarts of hot water
• one cup of finely cut carrots
• one cup of finely chopped celery
• one cup of chopped onions
• two cups of raw potatoes cut in small cubes
• one quart of strained tomatoes
• one teaspoonful of thyme
• salt

Method

1. 1

   Brown the bacon in a skillet.

2. 2

   In a pot, combine hot water and browned bacon; add carrots and celery, boiling for ten minutes.

3. 3

   Add onions and boil for five minutes.

4. 4

   Add potatoes and boil until soft.

5. 5

   Stir in strained tomatoes, thyme, and salt.

6. 6

   Brown flour in butter, add soup, and pour into the pot.

7. 7

   Add chopped clams and boil for three minutes.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 26. The excerpt below is the record exactly as published.

Clam Chowder (No. i). — Take one quar- ter pound of bacon, cut into small cubes, and brown in a skillet. Now put on the fire a pot that will hold four quarts; into this put two quarts of hot water, and into this put the browned bacon cubes; then add one cup of finely cut carrots, and one cup of finely chopped celery, and let all boil for ten minutes ; then add one cup of chopped onions, and boil all five minutes 86 THE PHYSICAL CULTURE COOK BOOK. more; now add two cups of raw potatoes cut in small cubes, and let the entire mixture boil until the potatoes are soft, then add one quart of strained tomatoes, one teaspoonful of thyme and salt

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