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Public Domain Recipes
cegoh (Pixabay License).

Clam Chowder

Yield: 5 pints, 8 servings

Ingredients

Directions

  1. Saute bacon until golden but not brown.
  2. Add onions and celery tops to bacon and cook until onion and celery are wilted.
  3. Add next 5 ingredients, simmer until potatoes are tender, about 1/2 hour.
  4. The base is now completed.
  5. Melt butter and blend in flour.
  6. Remove from heat and slowly stir in milk.
  7. Return to heat and cook until slightly thickened.
  8. Add clam chowder base and heat through but do not boil, add a little butter and paprika to taste.
  9. Serves 8.

Other Information

Author: Person.Mrs Jennie Olson Contributor: Organization.Point Adams Packing Co

Source: Savory Seafoods of Oregon (1957-07-01)

Category: Seafood, Soup

Ingredient: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour

Equipment: measuring cups, measuring spoons, pan, stove, pot

See Also

Clam Chowder III

by: John Gilbert • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Soup, Main Dish • avoirdupois • clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper • measuring cups, measuring spoons, knife, stove

Bramborova Polevka (Potato Soup)

by: Clarkson Woman's Club • Old Czech Recipes for Today's Kitchens (1920-01-01)

Soup • avoirdupois • butter, flour, onion, celery, salt, pepper, potato, water, milk • measuring cups, measuring spoons, knife, pot, stove

Clam Chowder II

by: Mrs Bessie Miller • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • bacon, salt, butter, onion, potato, milk, water, clam • measuring cups, measuring spoons, pan, stove, pot

Northwest Clam Chowder

by: Mrs H M Flavel • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • clam, potato, bacon, cracker, onion, milk, butter, salt, egg, pepper • measuring cups, measuring spoons, knife, stove, pan, rolling pin

Philadelphia Pepper Pot

by: • Mary Cullen's department, Household arts service of The journal • Food Fashion Revue Cooking School Second Session (1938-01-01)

Meat • avoirdupois • bacon, onion, green pepper, stock, tripe, salt, pepper, potato, flour, butter, milk • measuring cups, measuring spoons, stove, knife, saucepan