Clam Chowder (No. 2)

Ingredients

• one and a half slices of pork
• one quart of clams
• two carrots
• one onion
• six potatoes
• one turnip
• a little parsley
• one quart tomatoes chopped fine
• one cup hot water

Method

1. 1

   Fry pork until crisp.

2. 2

   Add clam liquor to the saucepan; when hot, add carrots, onion, potatoes, turnip, parsley, and tomatoes.

3. 3

   Boil, then add clams and hot water.

4. 4

   Season to taste and simmer slowly for two hours.

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. 2). — Chop fine one and a half slices of pork and fry in a sauce- pan until crisp ; drain the liquor from one quart of clams and put it' in the saucepan ; when hot, add two carrots, one onion, six po- tatoes, one turnip, a little parsley, one quart tomatoes chopped fine. Let boil up, chop and add the clams, one cup hot water

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