Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Rhode Island Chowder
  Clam Chowder Lobster Chowder  

Rhode Island Chowder

1 quart clams
1 cup stewed and strained tomatoes
3 inch cube fat salt pork

1 sliced onion
1/4 teaspoon soda
1/2 cup cold water
1 cup scalded milk
4 cups potatoes cut in 3/4 inch cubes
1 cup scalded cream

2 tablespoons butter
2 cups boiling water
8 common crackers
Salt and pepper

Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five 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.

  Clam Chowder Lobster Chowder  

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