Mother's Clam Chowder
Ingredients
- 2 slices salt pork, or bacon diced
- 3 carrots, diced
- 1 onion, diced
- 2 stalks celery, diced
- 1 cup water
- 1 quart milk
- 2 cup diced potatoes
- 1 pint minced clams
Directions
- Brown salt pork or bacon with onions.
- Add water and potatoes, carrots, and celery.
- Cook until vegetables are tender, season with salt and pepper.
- Add milk and clams, and simmer until hot.
- This chowder may be thickened if preferred.
Other Information
Author: Mrs Harold Johnson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: salt pork, carrot, onion, celery, water, milk, potato, clam
Equipment: measuring cups, measuring spoons, pan, stove, pot
See Also
Clam Chowder
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
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
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
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
Scotch Stew
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: lamb, dripping, barley, onion, parsley, celery, salt, water, potato, green bean, carrot
Equipment: measuring cups, measuring spoons, 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