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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1/2 pound of soda biscuit
- a pound of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Butter a basin and line it with grated breadcrumbs or soaked crackers;
- sprinkle pepper and bits of butter and finely-chopped parsley;
- put in a double layer of clams;
- season with pepper and bits of butter;
- another layer of soaked crackers;
- turn a plate over the basin and bake in a hot oven for 3/4 of an hour;
- use 1/2 pound of soda biscuit, and 1/4 of a pound of butter for 50 clams.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Grater