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Clam Chowder

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Three pints of clams;
  2. scald them and take the hearts out;
  3. 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them;
  4. tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan;
  5. this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and 1/2 pint of cream.
  6. Let all boil together;
  7. season with pepper and salt, mace, and nutmeg to taste.
  8. Just before dishing up put in the clams.
  9. Let it boil up once.