Clam Chowder

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. clams
  • 1 teaspoon salt
  • 4 cups potatoes cut in dice ¾ inch square
  • teaspoon pepper
  • 4 teaspoons butter
  • 2 in. sq. fat salt pork
  • 4 cups milk
  • 1 sliced onion
  • 8 crackers


Pick over and drain the clams to remove the pieces of shells. Cut the pork into fine pieces and try out; add the onions, fry 5 minutes, add the cubed potatoes, clam liquor and water enough to cover. Cook until nearly tender, pour into a sauce pan, and add the milk, butter, pepper and salt. When the potatoes are done and the milk is boiling hot, add the clams and lastly the crackers. The clams can be put in whole or cut up. They should not be cooked longer than three minutes, as long cooking makes them tough.