Recipe: Clam Chowder

The flavor of clams, like that of Oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of SOUP is much used in localities where clams are plentiful.

(Sufficient to Serve Eight)

  •  1 c. water
  •  1 qt. clams
  •  1 small onion
  •  1 c. sliced POTATOES
  •  1/2 c. stewed tomatoes
  •  1/2 c. diced carrots
  •  1/2 c. diced celery
  •  1-1/2 c. milk
  •  2 Tb. butter
  •  1-1/2 tsp. salt
  •  1/8 tsp. pepper

Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)