Clam Chowder (with Vegetables)

Ingredients

• one and a half dozen clams
• five large potatoes
• five tomatoes or one-half can
• one large onion
• two carrots
• one-quarter head cabbage
• three slices of bacon fried brown
• one turnip
• one bay leaf
• celery salt to taste
• parsley to taste
• pepper to taste

Method

1. 1

   Chop clams and boil with vegetables until tender.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.

pepper to taste. Fish or Clam Chowder Use firm fish, such as fresh cod, etc. Do not cook the heads. Scrape, cleanse and wash the fish. Cook it into small pieces, leaving out as many bones as possible. Cover the bottom of pot with slices of fat salt pork; place on that a layer of potatoes cut into small pieces ; on the potatoes a layer of chopped onions ; on the onions a layer of tomatoes; on the tomatoes a layer of fish ; on the fish a layer of crackers or biscuit, first made tender by soaking in water or milk; then repeat the process, commencing with potatoes, until the pot is nearly full. Every layer is sea- soned with pepper and salt; use only enough cold water to moisten and cook. Cover the pot closely. Set it over a gentle fire, let it heat gradually, and then simmer one hour. When nearly done, stir it gently, finish cooking, and serve. When cooked, if found too thin, simmer a little longer. The tomatoes may be omitted. Clam chowder is made as above, using clams instead of fish. A chowder may be used as above by using any fresh meat instead of fish. t Fish and Clam Chowders 215 Tomato Fish Chowder Take three slices salt pork, cut in squares, one can tomatoes, and five pounds of fish, one and a half quarts potatoes, sliced, three pints sweet milk; fry the pork, add the tomatoes, and cook slowly for three-quarters of an hour; then put in the fish and po- tatoes in layers alternately, seasoning with salt and pepper and dredging with flour at the same time. When potatoes are nearly done, add milk. Have well scalded, and then serve. Fish Chowder Quarter pound salt pork, three medium sized potatoes, one and a half pounds fish, quarter of a pound crackers or biscuits. Cleanse, remove the rind and cut the pork into thin slices; slice the onions. Put the pork and onions together into a pot and fry them brown; then season lightly with salt and plenty of pepper. Slice the potatoes and lay them in cold water until wanted . Scrape, cleanse and wash the fish; cut it into small pieces; soak the crackers in water or milk until tender. When the pork and onions have browned and been seasoned, add a layer of fish; on the fish a layer of potatoes; on the potatoes a layer of crackers; then repeat the process, commencing with fish, in regular layers until the pot is nearly full, or till the ingredients are used up. Each layer is seasoned with pepper and salt. Use only enough cold water to moisten and cook. Cover the pot closely, set it over a gentle fire, let it heat gradually, and cook and serve. Tomatoes may be added as one of the layers. Potato Chowder One fourth pound salt pork, cut in cubes. Fry out in chowder kettle. Slice three large onions, fry in the fat until golden brown. Add a quart of hot water, boil five minutes, then put in twelve large potatoes sliced and if handy a pinch of Summer herbs. Cook slowly. Have three pints of milk heating in another pan. Thicken slightly with a little flour wet up in milk. Let come to a boil, season with salt and black pepper. Serve with hot crackers. Clam Bisque One quart clam juice, one quart milk, one tablespoonful flour; strain juice and boil three minutes. Add flour, which has been thoroughly blended, with one-half cup milk, and boil two*minutes. Add milk and boil one minute. Serve very hot in bouillon cups. 216 The Toronto Cook Book Delicious Fish Chowder Put on one quart of milk, bring to a scalding point before adding half pound of halibut, cut in squares. Cook twenty minutes, then add a pint of oysters, and when edges curl remove from fire. Season with salt and pepper to taste and add a gener- ous lump of butter. Oyster crackers finish the dish. If you do not say this is the best ever, then I am mistaken. Clam Bouillon Wash and drain two dozen large clams; chop them fine and put them into a double boiler. Let them stand until the heat has drawn out the juice; then squeeze them with a lemon squeezer. Strain this; put the juice back on the stove, and when boiling hot add the white of an egg beaten with four tablespoons of flour. When it comes to the boiling point, strain through cheesecloth and serve. Clam Soup For a family of six take two dozen clams, wash thoroughly with brush, put water enough on so as to cover the clams, let cook until shells open, then remove shells and clams; add milk, salt and pepper to the water in which the clams have cooked ; chop the clams, restore them to the liquor and let it all boil until tender. Butter to taste. Clam Chowder (with Vegetables) Take one and a half dozen clams, separate from bellies, then chop remaining part of clams; (bellies are always placed in chowder whole) five large potatoes, five tomatoes or one-half can, one large onion, two carrots, one-quarter head cabbage, three slices of bacon fried brown before adding, one turnip, one bay leaf

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