Minced Clam and Corn Chowder

Name: Minced Clam and Corn Chowder
Ingredients: 3 cups thin cream sauce; ^ cup canned corn (creamed with: style); 3 tablespoons butter; salt and pepper; 3 tablespoons flour; 3 cups milk; 1 7-ounce flat can pioneer minced sea clams; clam juice; chopped parsley

From Most for your money cookbook, 1938

This recipe serves 6 people or 4 hungry ones! Serve with toasted croutons. Sprinkle the croutons with grated cheese and toast.

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 17. The excerpt below is the record exactly as published.

MINCED CLAM AND CORN CHOWDER 3 cups thin cream sauce made ^ cup canned corn (creamed with: style) 3 tablespoons butter salt and pepper 3 tablespoons flour i 7-ounce flat can pioneer 3 cups milk minced sea clams CLAM JUICE CHOPPED PARSLEY

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