Danbury Clam Chowder

Ingredients

• one quart of clams
• one pint of canned tomatoes
• one quart of sliced potatoes
• one pint of sliced onions
• one pint of water
• half a teaspoonful of powdered thyme
• half a teaspoonful of summer savory
• half a teaspoonful of sweet-marjoram
• one-quarter of a pound of salt pork
• one teaspoonful of pepper
• three teaspoonfuls of salt

Method

1. 1

   Place a colander in a basin, and turn the clams into it.

2. 2

   Pour the water over the clams, stirring well.

3. 3

   Save the clam liquor.

4. 4

   Chop the clams and put them in a cool place.

5. 5

   Cut the pork in thin slices and fry slowly for ten minutes.

6. 6

   Add the sliced onion and cook for ten minutes.

7. 7

   Turn into a stew-pan, add clam juice, water, potatoes, tomatoes, and celery.

8. 8

   Cook for thirty minutes, then add seasoning and chopped clams, cooking for ten minutes longer.

9. 9

   Serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 81. The excerpt below is the record exactly as published.

Danbury Clam Chowder. Use for six persons one quart of clams, one pint of canned tomatoes (or one quart of fresh tomatoes), one quart of sliced potatoes, one pint of sliced onions, one pint of water, half a teaspoonful each of powdered 11 162 MISS PARLOA'S KITCHEN COMPANION. thyme, summer savory, and sweet-marjoram, half a tea- spoonful of celery seeds (or, when it is convenient to get fresh celery, use half a pint of it, chopped fine), one- quarter of a pound of salt pork, one teaspoonful of pepper, and three teaspoonfuls of salt

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