Fish or Clam Chowder, No. 1

Ingredients

• Use firm fish, such as fresh cod, catfish, etc.
• Cover the bottom of the pot with slices of fat salt pork
• 6 medium-sized potatoes
• a layer of chopped onions
• a layer of tomatoes
• a layer of crackers or biscuit

Method

1. 1

   Layer the ingredients in a pot, seasoning each layer with pepper and salt.

2. 2

   Cover closely, set over a gentle fire, and simmer for one hour.

3. 3

   Stir gently before serving.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 27. The excerpt below is the record exactly as published.

FISH OR CLAM CHOWDER, No. 1. Use firm fish, such as fresh cod, catfish, etc. Do not cook the heads. Scrape, cleanse, and wash the fish. Cut it into small pieces, leaving out as many bones as possible. Cover the bottom of the pot with MANUAL FOR ARMY COOKS. 75 slices of fat salt pork ; place on tliat a layer of pota- toes cut into small j)ieces ; on , the potatoes a layer of chopped onions ; on the onions a layer of tomatoes ; on the tomatoes a layer of fisli ; on the fish a layer of crackers or biscuit, first made tender by soaking in water or milk ; then repeat the process, commenc- ing with potatoes, until the pot is nearly full. Every layer is seasoned with pepper and salt ; use only enough cold water to moisten and cook the mass. 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 made as above by using any fresh meat instead of fish. FISH CHOWDER, No. 2. i pound salt pork. 4 onions. 6 medium-sized potatoes

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