Gloucester Clam Chowder

Ingredients

• Clams, 1 quart
• Fat salt pork
• Milk, 1 quart
• Sliced potato, 1 pint
• Onion, 1
• Salt and pepper
• Pilot crackers, 3

Method

1. 1

   Separate bodies of clams from necks.

2. 2

   Chop necks slightly and cover with a little hot water.

3. 3

   Add all the clam liquor and the onion, sliced.

4. 4

   Cover the bottom of a frying pan with bits of salt pork and brown well, then add to chowder.

5. 5

   Cook slowly for 2 hours and add 1 pint of the milk and the bodies of the clams.

6. 6

   Cook 1 hour, then add potatoes.

7. 7

   When these are soft add the remaining pint of milk, seasoning and crackers.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 120. The excerpt below is the record exactly as published.

GLOUCESTER CLAM CHOWDER. Clams, 1 quart. Fat salt pork. Milk, 1 quart. Sliced potato, 1 pint. Onion, 1. Salt and pepper. Pilot crackers, 3

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