Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Clam Chowder
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Clam Chowder

1 quart clams
1 tablespoon salt
4 cups potatoes cut in 3/4 -inch cubes
1/8 teaspoon pepper

4 tablespoons butter
11/2 inch cube fat salt pork
4 cups scalded milk
1 sliced onion
8 common crackers

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.

The clam water has a tendency to cause the milk to separate, hence is added at the last.

  Connecticut Chowder Rhode Island Chowder  

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