Clam Chowder
From Louisville Cook Book (1890).
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From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- one-half pound of fat pork
- one-half peck clams
- twelve large white potatoes
- four large onions
- one pilot bread
Method
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- Take one-half pound of fat pork, cut in strips, put into a pot to fry out, take it from the pot and cut into little bits for the chowder.
- Peel and slice twelve large white potatoes and four large onions, one pilot bread, one-half peck clams.
- Rinse the pot you fry the pork in, put a layer of potatoes, onions, bits of pilot bread and pork, so on until all is used up.
- Pour the clam liquor, after straining, over it, then add sufficient hot water to have the right saltiness.
- Let it boil one hour and a half, chop the clams, and throw in ten minutes before serv- -ing.
- Miss SAuiie E.
- VenNIGERHOLZ.
Plating
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