Manhattan Clam Chowder

Ingredients

• 1 pint hard clams, finely chopped or canned clams
• 1 dozen large clams, cut in small pieces if desired
• 3-inch cube fat salt pork, cut in small pieces
• 1 onion, thinly sliced
• 1 cup potatoes, cut in 34-inch cubes
• 2 cups boiling water
• 2 cups stewed tomatoes, strained
• Salt
• Pepper
• Thyme, if desired

Method

1. 1

   Try out pork, add onion, fry 5 minutes, and strain or not as desired.

2. 2

   Add potatoes, water, and 1 teaspoon salt.

3. 3

   Boil until potatoes are nearly done.

4. 4

   Add tomatoes.

5. 5

   Reheat.

6. 6

   Add clams, season to taste, and boil 3 minutes.

7. 7

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 70. The excerpt below is the record exactly as published.

MANHATTAN CLAM CHOWDER 1 pint hard clams, finely chopped or 1 cup potatoes, cut in 34-inch cubes canned clams or 2 cups boiling water 1 dozen large clams, cut in small 2 cups stewed tomatoes, strained pieces if desired 3-inch cube fat salt pork, cut in Salt small pieces Pepper 1 onion, thinly sliced Thyme, if desired

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