New England Clam Chowder

Ingredients

• 25 clams
• 6 potatoes, cut in cubes
• 1 onion, sliced thin
• 1/4 lb. finely cut salt pork
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 pint water
• 1 quart milk

Method

1. 1

   Put hard parts of clams through food chopper.

2. 2

   Pan-fry pork in chowder kettle for 5 minutes; add onion; cook slowly until yellow; add potato, clams, clam juice, water, and seasoning.

3. 3

   Cover and simmer for 30 minutes.

4. 4

   Uncover and boil a few minutes if clams are tough.

5. 5

   Add scalded milk and serve.

6. 6

   If liked, the soup may be thickened with 1 tablespoon flour mixed with a little cold milk.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 39. The excerpt below is the record exactly as published.

14 teaspoon pepper Grease baking dish and cover bottom with bread crumbs, lay oysters in care- fully; season and cover with bread crumbs; pour over milk, oyster liquor and cover top with butter. Bake in hot oven at 425° F. about 20 minutes. Fried Oysters Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in deep hot fat at 385° F. until golden brown. Drain well and garnish with Jemon and parsley. Codfish Balls 1 cup salt codfish 2 cups potatoes, cut into cubes or small pieces lg teaspoon pepper 4 tablespoon butter 1 egg Pick over, wash and shred fish. Put potatoes into deep saucepan; cover with cold water; add fish and boil until pota- toes are soft. Take off fire; drain well; beat until light and all lumps are out; add seasoning, butter and beaten egg. Drep by spoonfuls into hot fat at 385° F. and fry until golden brown. Drain on unglazed paper and serve immediately. New England Clam Chowder 25 clams 6 potatoes, cut in cubes 1 onion, sliced thin 14 lb. finely cut salt pork 2 teaspoons salt 14 teaspoon pepper 1 pint water 1 quart milk

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