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(German) - (Pennsylvania Germans)

Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of
dice; fry until brown and crisp. Take 25 fresh clams, after having
drained a short time in a colander, run through a food chopper and
place in ice chest until required. Pour the liquor from the clams into
an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized
onions, all thinly sliced; also add the crisp bits of bacon and fat,
which had fried out from the bacon, to the clam juice. Cook all
together slowly or simmer 3 or 4 hours. Add water to the clam liquor
occasionally as required. Ten or fifteen minutes before serving add 1
cup of hot water and the chopped clams (clam juice if too strong is
liable to curdle milk). Allow clams to cook in the clam broth 10 to 15
minutes. Boil 2 quarts of sweet milk, and when ready to serve add the
hot milk to the chowder, also 1 teaspoonful of chopped parsley.
One-half this quantity will serve a small family. Serve crisp crackers
and small pickels, and this chowder, served with a dessert, makes an
inexpensive, nourishing lunch.

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Clam Chowder I

Have one hundred clams still in the shell. Boil them in a quart of
water until the shells open. Take the clams out of the kettle, saving
the water in which they were boiled. Remove them from the shells,
discarding all but the soft part. Take six slices of salt pork and cut
into dice. Fry until crisp and a light brown. Remove from the saucepan
and in the fat fry four onions sliced. Then add the water strained
from the clams and the fried pork. To this add six potatoes cut in
small pieces and two green peppers chopped or finely sliced. Boil
the mixture fifteen minutes before putting in the clams and four sea
biscuits, broken into pieces. Then boil for fifteen minutes longer and
add a quart of milk. Have half a cup of bread crumbs rubbed into four
ounces of butter. Stir this in as the chowder heats after the milk has
been added. When it boils, it is ready to serve.

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Clam Chowder II

In a saucepan fry two slices of salt pork and when brown, add four
potatoes and four onions cut up. Fry ten minutes and add three pints
of water, salt and pepper. Boil for half an hour. Then add one quart
of clams from which the tough portions have been removed. Also two sea
biscuits which have been soaked until they are soft. Cook ten minutes.
For this recipe, canned clams may be used.

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Wash and drain oysters. Season with salt and pepper, dip in flour, egg
and then bread or cracker crumbs. Fry in deep hot fat until golden
brown. Drain well and garnish with lemon and parsley.

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From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Cover a quart of green peas and a very small onion with hot water;
boil till soft enough to strain through a sieve. Cream two tablespoons
of butter and one of flour and add to a quart of milk and coffee cup
of cream. Boil all together and strain. Stir in whipped cream and
serve with buttered toast cut in small squares.

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From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half
teaspoonful allspice, four hard-boiled eggs sliced, and half pint
sherry wine added when served. Cut the soft part of the clams in two
pieces; mince the tough part very fine and boil it one hour in a quart
of water before adding the soft part; after the soft part has boiled
half an hour longer, add the milk, flour and other ingredients. Serve

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31 Clam Chowder

Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in

an iron pot. When the fat is fried out, take the brittle out, put into

the fat 2 slices of onion, then a layer of sliced potatoes, then a layer

of chopped clams, sprinkle well with salt and pepper, then a layer of

onion, then the bits of fried pork, cut into small pieces, add a layer

of broken crackers. Do this until all is used. Then add the clam liquor

and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just

before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1

qt. clams.

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Clam Chowder

Chop up fifty large clams; cut eight medium-sized

potatoes into small square pieces, and keep them in cold water until


Chop one large, red onion fine, and cut up half a pound of larding pork

into small pieces.

Procure an iron pot, and see that it is very clean and free from rust;

set it on the range, and when very hot, throw the pieces of pork into

it, fry them brown; next add the onion, and fry it brown; add one fourth

of the chopped clams, then one fourth of the chopped potato, and two

pilot crackers quartered, a teaspoonful of salt, one chopped, long, red

pepper, a teaspoonful of powdered thyme and half a pint of canned tomato

pulp. Repeat this process until the clams and potato are used, omitting

the seasoning; add hot water enough to cover all, simmer slowly three

hours. Should it become too thick, add more hot water; occasionally

remove the pot from the range, take hold of the handle, and twist the

pot round several times; this is done to prevent the chowder from

burning. On no account disturb the chowder with a spoon or ladle until

done; now taste for seasoning, as it is much easier to season properly

after the chowder is cooked than before. A few celery tops may be added

if desired.

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