Clam Soup— Hotel

Ingredients

• 1 can of clams
• 1 1/2 dozen clams
• 1 quart clear soup stock
• 1 cup raw potatoes in dice
• 1/2 cup crushed crackers
• 1 slice raw ham
• 1 heaping tablespoon chopped onion
• 2 cups milk
• 1 tablespoon minced parsley

Method

1. 1

   Prepare soup stock and fry ham.

2. 2

   Add to stock with onions.

3. 3

   Scald clams in their liquor, strain, and add to soup.

4. 4

   Add potatoes and seasonings, then clams and crackers.

5. 5

   Finish with boiling milk.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 105. The excerpt below is the record exactly as published.

•J cup crushed crackers. A deep pan or crock that holds 2 quarts is needed to cook this without boiling over. Cut the pork in dice, put it into the pan and bake it light brown. Take the pan out and strew some of the thin sliced potatoes all over the pork scraps and fat. Shave some slices of the f)nionover them, then half the clams, cut in small pieces, then more potatoes, onion, and the rest of the clams. Potatoes on top and the crushed crackers over all Mix the quart of milk with the clam liquor, add the pepper and salt and pour it over the crackers. Brush a sheet of thick paper with a little meat fat, lay it on top of the chowder and bake in a moderate oven about 2 hours. It will be partly browned on top. More liquid may be needed if the chowder boils away fast. It is done whenever the potatoes in the center are done. Dish out spoonfuls on flat dishes Cost of material — clams 15, pork 6, potatoes 1, seasoning 2; 24 cents for 3 pints or 8 to 12 orders, or 2 or 3 cents per plate. 347— Clam Soup— Hotel. 1 can of clams or IJ dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice, •^cup crushed crackers. 1 slice raw ham . 1 heaping tablespoon chopped onion. 2 cups milk. 1 tablespoon minced parsley

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