Clam Chowder with Tomatoes

Ingredients

• Fry onions in butter
• one can of tomatoes
• one bay leaf
• one clove
• cayenne pepper
• salt
• two dozen clams
• chopped green onion
• parsley
• A little curry powder may be added for flavoring

Method

1. 1

   Fry onions in butter, add flour to thicken, then add tomatoes, bay leaf, clove, cayenne, and salt.

2. 2

   Chop clam necks and potatoes, add to mixture, and cook until tender.

3. 3

   Before serving, add chopped clams, green onion, and parsley.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 6. The excerpt below is the record exactly as published.

Clam Chowder with Tomatoes. Fry onions in butter, add flour to thicken. Add one can of tomatoes, one bay leaf, one clove, cayenne pepper and salt. Chop clam necks fine, cut potatoes in small cubes, add to tomatoes and cook until both are tender. Before serving, add bodies of two dozen clarris, chopped green onion and parsley. A little curry powder may be added for flavoring

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