The 1918 Fanny Farmer Cookbook

Clam Chowder

quart clams

tablespoon salt

cups potatoes cut

in 3/4 −inch cubes

/8 teaspoon

pepper

tablespoons

butter

1/2 inch cube fat

salt pork

cups scalded

milk

sliced onion

common

crackers

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.

Rhode Island Chowder

quart clams

cup stewed and

strained tomatoes

inch cube fat salt

pork

sliced onion

/4 teaspoon soda

/2 cup cold water

cup scalded milk

cups potatoes

cut in 3/4 inch

cubes

cup scalded cream

Chapter IX − SOUPS WITHOUT STOCK

175