Rhode Island Chowder

Ingredients

• Cook fat salt pork (H lb. cut in 3-inch cubes)
• 1 large onion, sliced
• ^ cup of water
• 1 qt. clams
• 4 cups potato cubes
• 1 cup stewed and strained tomatoes
• % teaspoon soda
• 1 cup each scalded milk
• 1 cup cream
• 2 tablespoons of butter
• salt and pepper to taste
• Split common crackers, soak in enough cold milk to moisten

Method

1. 1

   Cook the fat salt pork with the onion and water for 10 minutes, then drain.

2. 2

   Wash the clams and reserve the liquor.

3. 3

   Parboil the potatoes and drain.

4. 4

   Combine the potatoes with the reserved liquors, chopped clams, and boiling water.

5. 5

   When nearly done, add tomatoes, soda, soft clams, milk, cream, butter, salt, and pepper.

6. 6

   Heat the soaked crackers in the chowder before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 137. The excerpt below is the record exactly as published.

RHODE ISLAND CHOWDER.— Cook fat salt pork (H lb. cut in 3-inch cubes), with 1 large onion, sliced, and ^ cup of water, 10 minutes; drain and reserve liquor. Wash 1 qt. clams and re- serve liquor. Parboil 4 cups potato cubes, and drain. To potatoes add reserved liquors, hard part of clams, finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, % teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tablespoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten

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