Onion Clam Chowder
From The Stag Cook Book: Written for Men by Men, 1922
Can substitute fresh milk with diluted canned milk.
Presented as published in 1922. 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
2126Calories
23 gProtein
137 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2126 kcal
Protein23 g
Carbohydrates137 g
Fiber21 g
Sugars64 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium142 mg
Potassium2407 mg
Calcium589 mg
Iron2.6 mg
Magnesium160 mg
Phosphorus660 mg
Zinc3.1 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate171 mcg
Choline55 mg
Caffeine0 mg
Water1488 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 6. The excerpt below is the record exactly as published.
ONION CLAM CHOWDER To each lo oz. can of Pioneer Brand Minced Clams use I pound of sliced Spanish or white onion. For a good sized chowder take six large onions (white) > and cut in lengths one inch long. Pour the juice from the clams into saucepan, add onions and a little water and boil thoroughly until onions are well cooked and soft. Then add dams which have been taken out of the can and put into a dish, and stew five minutes before onions are done. Next place in a stew pan about a pint of cream or half cream and half milk and let come to a boil. After the clams have been in with die onions for about three minutes pour on the hot milk and season to taste with salt and pepper
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