Northwest Clam Chowder
Ingredients
- 24 - 48 razor clams
- 1 medium potato
- 10 slices lean bacon
- 6 white crackers
- 2 medium white onions
- 2 quart milk
- 3 tablespoon butter
- 2 teaspoon salt
- 6 hard-cooked eggs, chopped
- 1/4 teaspoon white pepper
Directions
- Chop clams, using course grinder, or cut in small pieces.
- Cook 5 minutes in pressure cooker or simmer 1 hour in covered pan.
- Broil bacon in oven until crisp but not dark colored.
- Peel and dice potato, add 1/2 cup water and cook until tender but not soft.
- Dice onion and saute, slowly, in butter until tender.
- Roll 6 white crackers, fine, on board with rolling pin.
- Combine all ingredients in large pan.
- Let stand over night to blend flavors.
- Heat to just under boiling point.
- Serve in steaming hot bowls.
Other Information
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
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
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
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
Potato Soup (Gruumbier Suupe)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: potato, milk, onion, egg, flour, salt, pepper, butter, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
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