Rhode Island Chowder
A dish with clams and inch cube fat salt pork at the center.
contains dairycontains meat
Ingredients
US
Metric
- 1 quart clams
- 3 inch cube fat salt pork
- 1 sliced onion
- ½ cup cold water
- 4 cups potatoes cut in ¾ inch cubes
- 2 cups boiling water
- 1 cup stewed and strained tomatoes
- ¼ teaspoon soda
- 1 cup scalded milk
- 1 cup scalded cream
- 2 tablespoons butter
- 8 common crackers
- Salt and pepper
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- 1 cup scalded cream → lactose-free cream or coconut cream
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.
Nutrition (estimated, per serving)
| Calories | 456 |
|---|---|
| Protein | 28.2 g |
| Fat | 16.9 g |
| Carbs | 47.4 g |
| Fiber | 3.7 g |
| Sodium | 2051 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States