New England Clam Chowder
From Foods, their selection and preparation, 1935
For a Manhattan or Philadelphia clam chowder, substitute canned tomatoes for the milk.
Presented as published in 1935. 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
Nutrition per serving
1995Calories
92 gProtein
87 gCarbs
141 gFat
Full nutrition (34 nutrients)
Calories1995 kcal
Protein92 g
Carbohydrates87 g
Fiber10 g
Sugars18 g
Total Fat141 g
Saturated Fat52 g
Monounsaturated Fat63 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol256 mg
Sodium3568 mg
Potassium1827 mg
Calcium634 mg
Iron22 mg
Magnesium210 mg
Phosphorus1425 mg
Zinc5.3 mg
Copper2.3 mg
Manganese3.7 mg
Vitamin D6.8 mcg
Vitamin C23 mg
Vitamin A517 mcg
Vitamin E3.4 mg
Vitamin K1.6 mcg
Vitamin B61 mg
Vitamin B1256 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate89 mcg
Choline387 mg
Caffeine0 mg
Water1151 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 228. The excerpt below is the record exactly as published.
h dozen clams use a scant J cup of diced salt pork, 1 small onion chopped, 1 tablespoon flour, 1 cup water and the clam liquor, 1 cup diced potatoes, 1 cup milk, salt and pepper to taste. Fry the salt pork and remove from the fat. Add onion to the fat and cook a few minutes, add the flour and blend well, add the water, any clam liquor, and the potatoes. Cook at low heat until the pota¬ toes are done. Add the clams (chopped), the milk, salt, and pepper, and browned salt pork. Heat to serving temperature. Garnish with chopped parsley
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