Recipes > Soup > Chowder > Clam Chowder

Clam Chowder


  • 50 clams
  • 1 medium-sized onion
  • 6 oz salt pork
  • 3 large potatoes
  • 1 teaspoonful salt
  • 1/2 teaspoonful pepper
  • 1 tablespoonful butter
  • 2 tablespoonfuls flour
  • 1 pint of milk or cream
  • 1 saltspoonful of mace
  • 1 saltspoonful of thyme
  • 3 ship crackers


Put the clams, with their own liquor, into a saucepan on the fire. When they have boiled three minutes, remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoonfuls of flour. When the flour is cooked, add slowly the clam liquor, a dash of mace and thyme, and salt, if necessary; then add three parboiled potatoes cut into dice, and cook until the potatoes are tender. When ready to serve add a pint of milk or cream, the clams cut into pieces, and a quarter of a pound of broken ship crackers or any hard water cracker.


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The Century Cook Book (1901).

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