Clam Chowder
Ingredients
- 6 slices bacon, finely diced
- 4 medium onions, finely diced
- 1 cup celery, tops chopped
- 6 medium potatoes, finely diced
- 3 cup water
- 5 teaspoon salt
- 1/2 teaspoon pepper
- 5 cup minced clams
- 2 tablespoon butter
- 4 cup rich milk
- 1 tablespoon flour
- 4 cup clam, chowder base
Directions
- Saute bacon until golden but not brown.
- Add onions and celery tops to bacon and cook until onion and celery are wilted.
- Add next 5 ingredients, simmer until potatoes are tender, about 1/2 hour.
- The base is now completed.
- Melt butter and blend in flour.
- Remove from heat and slowly stir in milk.
- Return to heat and cook until slightly thickened.
- Add clam chowder base and heat through but do not boil, add a little butter and paprika to taste.
- Serves 8.
Other Information
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
See Also
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
Bramborova Polevka (Potato Soup)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Soup
Ingredients: butter, flour, onion, celery, salt, pepper, potato, water, milk
Equipment: measuring cups, measuring spoons, knife, pot, stove
Clam Chowder II
Author: Mrs Bessie Miller
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, salt, butter, onion, potato, milk, water, clam
Equipment: measuring cups, measuring spoons, pan, stove, pot
Northwest Clam Chowder
Author: Mrs H M Flavel
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: clam, potato, bacon, cracker, onion, milk, butter, salt, egg, pepper
Equipment: measuring cups, measuring spoons, knife, stove, pan, rolling pin
Philadelphia Pepper Pot
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: bacon, onion, green pepper, stock, tripe, salt, pepper, potato, flour, butter, milk
Equipment: measuring cups, measuring spoons, stove, knife, saucepan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove