Lunch
Clam Chowder
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 quart clams
- 4 cups potatoes cut in ¾-inch cubes
- 1½ inch cube fat salt pork
- 1 sliced onion
- 1 tablespoon salt
- ⅛ teaspoon pepper
- 4 tablespoons butter
- 4 cups scalded milk
- 8 common crackers
Make it happen
Directions
- 1
Clean and pick over clams, using one cup cold water, drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving.
- 2
The clam water has a tendency to cause the milk to separate, hence is added at the last.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.