Fish and Clam Chowder

Ingredients

• Clams or fish in pieces
• Potatoes, cut in thick slices
• Onion
• Salt
• Pepper
• Butter or pork
• Milk, scalded
• Soda crackers

Method

1. 1

   If using clams, clean and pick them over, chop, and strain the clam liquor.

2. 2

   If using fish, cut it into pieces.

3. 3

   Fry the onion in a little pork in a large kettle.

4. 4

   For clam chowder, cook the potatoes first and drain.

5. 5

   Layer clams, potatoes, and crackers in the kettle; add milk and butter; cook for three minutes; add clam liquor hot.

6. 6

   For fish chowder, add raw potatoes with fish and cook for half an hour.

7. 7

   Omit butter if using pork.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.

Fish and clam chowder. This can be made with fresh clams or canned clams, fresh fish or salt fish. If the salt fish is used, it should be soaked before it is put into the chowder. What and how much. Clams or fish in pieces i quart Potatoes 4 cups, cut in thick slices Onion i chopped Salt I tablespoonful Pepper \ teaspoonful Butter or pork 4 tablespoonfuls Milk 6 cups, scalded Soda crackers

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