Philadelphia Clam Chowder

Ingredients

• one quart of onions
• two quarts of water
• half a pound of salt pork
• one quart of potatoes
• two tablespoons of sugar
• one tablespoon of salt
• one teaspoon of sweet marjoram
• one teaspoon of summer savory
• one saltspoon of ground cloves
• one saltspoon of red pepper
• one quart of clams
• half a pound of sea-biscuit

Method

1. 1

   Boil onions, water, and salt pork for half an hour.

2. 2

   Add potatoes, sugar, salt, herbs, and clams.

3. 3

   Cook until potatoes are done.

4. 4

   Soak sea-biscuit in cold water, then add to chowder.

5. 5

   Serve hot with crackers.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 84. The excerpt below is the record exactly as published.

PHILADELPHIA CLAM CHOWDER. Peel and slice one quart of onions, put them into a saucepan with two quarts of water, and half a pound of salt pork cut in half-inch pieces, and boil these ingredients together for half an hour; then add one quart of potatoes, peeled and sliced quarter of an inch thick, two tablespoons of sugar, one of salt, one teaspoon each of sweet marjoram and summer savory, and one saltspoon each of ground cloves and red pepper; wash one quart of clams, chop them medium fine, put them into the chowder, and continue to cook it un- til the potatoes are done; meantime soak half a pound of sea-biscuit in cold water for five minutes, and then put it into the chowder. Serve the chowder hot, with a plate of crackers. PHILADELPHIA CLAM SOUP. Twenty-five small clams, one quart of milk, half a cup of butter, one tablespoon of chopped parsley, three potatoes, two large tablespoons of flour, salt, pepper. The clams should be chopped fine and put into a colander to drain. Pare the potatoes and chop rather fine. Put them on to boil with the milk, in a double kettle. Rub the butter and flour together until perfectly creamy, and when the milk and potatoes have been boiling fifteen minutes, stir this in, and cook eight minutes more. Add the parsley, pepper and salt, and cook three minutes longer. Now add the clams. Cook one minute longer, and serve. This gives a very delicate soup, as the liquor from the clams is not used. SCALLOPED CLAMS. Butter a deep tin dish, put in a layer of grated bread or cracker crumbs, sprinkle in pepper and bits of butter; then put in a layer of clams chopped fine, with butter and pepper, and repeat with alternate layers of crumbs and clams until the dish is full. Let the last layer be of crumbs, with plenty of butter on top; put a plate on it, after adding one cup of rich milk, and bake three-quarters of an hour; take off the plate long enough to brown the top nicely before serving. M. CLAM STEW. Drain the liquor from fifteen clams, heat the liquor in a porcelain saucepan, add one tablespoon of flour stirred into four of butter, one teaspoon of salt,

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