Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of clams
- two tablespoonfuls of butter
- one cup of rich milk
- one onion chopped fine
Directions
Boil four quarts of clams. Remove from the shells. Remove skin from the head and cut off the end. Strain the liquor. Fry until brown and crisp diamond squares of salt pork and one onion chopped fine. Peal and slice potatoes. Cook until tender. Add to the clam liquor with the pork scraps and onion. Add the clams. Melt two tablespoonfuls of butter. Stir into it two of flour and mix with some of the hot liquor. Then stir all into the chowder. Add one cup of rich milk. Serve with crackers. Canned clams may be used in place of fresh ones.