New England Chowder

Ingredients

• 4 cups clams or 4 tablespoons butter
• 4 pounds haddock
• 2 tablespoons flour
• 4 tablespoons onion
• 2 cups boiling water
• 4 cups tomatoes
• salt, pepper, and cayenne
• 4 tablespoons salt pork fat
• 10 buttered crackers
• 3 cups potato dice

Method

1. 1

   Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes.

2. 2

   Parboil potatoes, drain, and add to fish with boiling water.

3. 3

   Cook until potatoes are tender.

4. 4

   Melt butter; add flour, tomatoes and seasonings.

5. 5

   Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 20. The excerpt below is the record exactly as published.

New England Chowder 4 cups clams or 4 tablespoons butter 4 pounds haddock 2 tablespoons flour 4 tablespoons onion 2 cups boiling water 4 cups tomatoes salt, pepper, and cayenne 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice

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