Rhode Island Chowder

Ingredients

• 1 quart clams
• 1 cup stewed and strained tomatoes
• 3-inch cube fat salt pork
• 1 sliced onion
• 1% cup cold water
• 4 cups potatoes, cut in 34-inch cubes
• 2 cups boiling water
• 1 cup scalded milk
• 1 cup scalded cream
• 2 tablespoons butter
• Salt and pepper

Method

1. 1

   Cook pork with onion and cold water 10 minutes; drain and reserve liquor.

2. 2

   Wash clams and reserve liquor.

3. 3

   Parboil potatoes 5 minutes and drain.

4. 4

   To potatoes add reserved liquors, hard part of clams, finely chopped, and boiling water.

5. 5

   When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter.

6. 6

   Season with salt and pepper.

7. 7

   Split crackers, soak in cold milk to moisten, and reheat in chowder.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 70. The excerpt below is the record exactly as published.

RHODE ISLAND CHOWDER 1 quart clams 1 cup stewed and strained 3-inch cube fat salt pork tomatoes 1 sliced onion 4 teaspoon soda 1% cup cold water 1 cup scalded milk 4 cups potatoes, cut in 34-inch 1 cup scalded cream cubes 2 tablespoons butter 2 cups boiling water 8 common or Boston crackers Salt and pepper Cook pork with onion and cold water 10 minutes; drain and reserve liquor. Wash clams and reserve liquor. Parboil potatoes 5 minutes and drain. To potatoes add reserved liquors, hard part of clams, finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder. Serves 8. SOUPS WITH STOCK 169 MANHATTAN CLAM CHOWDER 1 pint hard clams, finely chopped or 1 cup potatoes, cut in 34-inch cubes canned clams or 2 cups boiling water 1 dozen large clams, cut in small 2 cups stewed tomatoes, strained pieces if desired 3-inch cube fat salt pork, cut in Salt small pieces Pepper 1 onion, thinly sliced Thyme, if desired Try out pork, add onion, fry 5 minutes, and strain or not as desired. Add potatoes, water, and 1 teaspoon salt. Boil until potatoes are nearly done. Add tomatoes. Reheat. Add clams, season to taste, and boil 3 minutes. Serve at once. Serves 6. LOBSTER CHOWDER OR STEW 2-pound boiled lobster 1 slice onion 3 tablespoons butter 1 cup cold water 14 cup cracker crumbs Salt 4 cups milk Paprika or cayenne Remove meat from lobster shell and cut in small dice. Cream 2 tablespoons butter, add liver of lobster (green part), and crackers; scald milk with onion, remove onion, and add milk to mixture. Break up body bones and cook 10 minutes in 1 cup cold water. Strain and add to mixture with lobster dice. Season with salt and paprika. Add sherry to taste, if desired. Serves 6. CHAPTER 15 VEGETABLE AND CGREAM SOUPS CANNED SOUPS Experiment with canned soups to improve the flavor and give a “home-made” taste. Certain combinations of two soups are very successful, such as pea and tomato, pea and green turtle, asparagus or pea and chicken with rice, tomato and chicken with rice; etc, Suggestions. Season to taste with any of the following: A few drops of onion or lemon juice, curry powder, nutmeg (especially for mushroom soup), Worcestershire Sauce, tomato catsup, etc., sherry. Heat with a bay leaf (remove before serving). Dilute with milk, stock or water. Add ¥% cup cream (to 4 cups soup) just before serving. Just before serving, garnish tomato soup with thin slices of orange. Garnish with crottons, finely cut parsley, salted whipped cream or heavy sour cream or sprinkle with grated Parmesan cheese. RUSSIAN CURRY SOUP 1 can pea soup Y% teaspoon curry powder 14 can tomato soup 2 cups milk or stock 14 cup heavy cream Heat pea soup, tomato soup, curry powder and milk to boiling point. Season to taste. Just before serving, stir in cream. Gar- nish with crotitons (p. 134). Serves 6. BOULA 1 can pea soup Whipped Cream 1 can green turtle soup Parmesan Cheese Combine soups. Bring to boiling point. Put spoonful of cream on each cup. Sprinkle with cheese. If convenient, toast cheese with salamander. Serves 4 to 6. Russian Curry Soup Served in Old Pewter Bowls 172 THE BOSTON COOKING-SCHOOL COOK BOOK CREAM OF VEGETABLE SOUP I (General Recipe) 4% to 1 cup cooked vegetable, 2 slices onion mashed or chopped 2 tablespoons butter 3 cups milk 2 tablespoons flour Salt and pepper Cook vegetable, milk, and onion in double boiler 20 minutes. Rub through sieve, reheat, and bind (p. 144). Season to taste. CREAM OF VEGETABLE SOUP II (General Recipe) 1 cup Thin White Sauce 1 cup vegetable stock (p. 192) (water in which vegetables 1 cup cooked vegetable were cooked or that drained or vegetables from can) Salt and pepper Omit seasoning in making White Sauce if vegetable stock is salted. Add vegetables and vegetable stock. Boil 2 minutes. Put through sieve and season to taste. If desired, sprinkle with grated cheese. Various vegetables may be used. Serves 6. CREAM OF ASPARAGUS SOUP See Cream of Vegetable Soup above. CREAM OF ARTICHOKE SOUP 6 Jerusalem artichokes Few grains cayenne 4 cups boiling water Few gratings nutmeg 2 tablespoons butter 2 tablespoons Sauterne wine 2 tablespoons flour 1 cup scalded cream 1% teaspoons salt 1 egg, slightly beaten 2 cucumbers pared and cut in 14-inch cubes Cook artichokes in boiling water until soft and rub through sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook 1 minute. Add cream, wine, egg, and cucumbers sautéed in butter. Omit Sauterne, if desired. BLACK BEAN SOUP 1 pint black beans 14 teaspoon mustard 2 quarts cold water Few grains cayenne 1 small onion, sliced 3 tablespoons butter 2 stalks celery broken in pieces 114 tablespoons flour or 4 teaspoon celery salt ' 2 hard-cooked eggs, cut in thin slices 4 tablespoon salt Juice 2 lemons lg teaspoon pepper 1 lemon thinly sliced VEGETABLE AND CREAM SOUPS 173 Soak beans overnight. Drain and add cold water. Cook onion 5 minutes with half the butter and add to beans. Add celery, sim- mer 3 or 4 hours or until beans are soft, adding more water as water boils away. Rub through sieve. Reheat to boiling point. Add lemon juice and well-mixed seasonings. Bind with remaining butter and flour cooked together. Garnish with lemon and eggs. BAKED BEAN SOUP 3 cups cold baked beans 2 tablespoons butter 3 pints water 2 tablespoons flour 2 slices onion 1 tablespoon Chili Sauce 2 stalks celery Salt 1% cups stewed and strained tomatoes

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