Improved Clam Chowder

Ingredients

• four medium-sized potatoes
• a lump of butter the size of an egg
• one finely-minced onion
• one quart of rich milk
• the liquor from one can of clams
• season with salt
• season with pepper
• Put on enough large milk crackers

Method

1. 1

   Peel and slice the potatoes very thin, boil in a little water with butter.

2. 2

   When almost boiled to pieces, add onion and clam liquor.

3. 3

   Boil for five minutes, then add clams and milk, bringing to a boil.

4. 4

   Season with salt and pepper, then cover with milk crackers, pressing them down.

5. 5

   Serve hot.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 148. The excerpt below is the record exactly as published.

IMPROVED CLAM CHOWDER. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— Peel and slice four medium- sized potatoes very thin, boil in a very little water with a lump of butter the size of an egg. When the potatoes are almost boiled to pieces, add one finely-minced onion and the liquor from one can of clams. Let boll tor five minutes, when the clams and one quart of rich milk should be added and the whole brought to a boil. Set the stewpan back where the milk will not scorch, season with salt and pepper, mixing them well through the chow- der. Put on enough large milk crackers

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