Clam Chowder
A dish that gets its character from clams and potatoes cut in ¾-inch cubes.
contains dairycontains meat
Ingredients
US
Metric
- 1 quart clams
- 4 cups potatoes cut in ¾-inch cubes
- 1½ inch cube fat salt pork
- 1 sliced onion
- 1 tablespoon salt
- ⅛ teaspoon pepper
- 4 tablespoons butter
- 4 cups scalded milk
- 8 common crackers
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Clean and pick over clams, using one cup cold water, drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving.
- The clam water has a tendency to cause the milk to separate, hence is added at the last.
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 418 |
|---|---|
| Protein | 26.6 g |
| Fat | 14.9 g |
| Carbs | 44.1 g |
| Fiber | 3.0 g |
| Sodium | 2260 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States