Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Water | not in our table | 0 |
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
- two tablespoonfuls of water
- four teaspoonfuls minced onions
- a pound of pork
- five clams
- four medium-sizied potatoes
- six sliced tomatoes
- half done add the chopped clams
Directions
Remove from the shell large soft-shell clams ; beat an &g% well and add two tablespoonfuls of water ; have the clams dried in a towel and dip them first in the egg, then in finely- rolled cracker or bread crumbs, and fry (longer than oysters) in sweet lard or butter.
CLAM CHOWDER. Twenty-five clams, a quarter of a pound of pork, four medium-sizied potatoes, four teaspoonfuls minced onions, six sliced tomatoes and two pilot biscuits. Season to taste. Cut the salt pork in small slices and lay in the bottom of a stew pan ; on that a layer of potatoes in slices ; on the potatoes a layer of chopped onions, and then one of tomatoes, sliced or canned. Repeat the process until you have a sufficient quan- tity ; season each layer with salt and pepper, thyme, bay leaves, cloves, and terragon may also be added to suit the taste. Pour over this the strained liquor of the clams and sufficient water to corn. Set on a slow fire and when half done add the chopped clams and the broken buiscuits. Boil fast about twenty-five minutes longer.
SHELL FISH. 613