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Rhode Island Clam Chowder

Name: Rhode Island Clam Chowder
Yield: 8 servings
Cuisine: American
Ingredients: one quart of clams; one quart potatoes; half a pound of salt pork; two onions; large tablespoon of butter; one quart of milk; six soda biscuits; salt; pepper

From The Toronto Cook Book, 1915

Serves 8

Do not add clams until potatoes are nearly done.

Presented as published in 1915. 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

573Calories

26 gProtein

41 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories573 kcal

Protein26 g

Carbohydrates41 g

Fiber3.3 g

Sugars8.8 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol71 mg

Sodium878 mg

Potassium811 mg

Calcium263 mg

Iron3.5 mg

Magnesium71 mg

Phosphorus474 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C25 mg

Vitamin A147 mcg

Vitamin E0.9 mg

Vitamin K2.6 mcg

Vitamin B60.5 mg

Vitamin B1214 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate42 mcg

Choline119 mg

Caffeine0 mg

Water331 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 111. The excerpt below is the record exactly as published.

Rhode Island Clam Chowder One quart of clams, one quart potatoes sliced thin, half a pound of salt pork cut in little dices, two onions cut fine, salt and pepper to taste, large tablespoon of butter, one quart of milk, six soda biscuits

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