Americandinnerdairy-freenut-freeegg-freesoy-free
Newport Clam Chowder
From The household cook book, 1902
Serves 8
Serve hot.
Presented as published in 1902. 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
415Calories
7 gProtein
40 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein6.6 g
Carbohydrates40 g
Fiber3.5 g
Sugars2 g
Total Fat26 g
Saturated Fat9.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol18 mg
Sodium932 mg
Potassium712 mg
Calcium43 mg
Iron2.3 mg
Magnesium47 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C31 mg
Vitamin A5.9 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate52 mcg
Choline27 mg
Caffeine0 mg
Water616 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 32. The excerpt below is the record exactly as published.
NEWPORT CLAM CHOWDER.— Wash the clams thoroughly with boiling water, aud let them stand 10 minutes, when they can easily be removed from the shell. Cut ofp the black heads and put the bodies in a clean dish. For a peck of clams use 8 large jpotatoes, peeled and sliced thin, and | an onion cut in small pieces. Cut ^ pound of salt pork into small j^ieces and fry brown. Put the onion and potatoes into the kettle with the pork, with a tablespoon of salt, a little pepper and | a cup of flour shaken in; strain on this 4 quarts of the water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.