Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 slice sart pork 0600 1 qt
- 1 cup clams
- 7 recipes
- two quarts
- 5 cents per cupful
- 1 good-sized onion
- 2 large potatoes
- 5 cents
- 2 medium sized carrots
- 1 large onion
- 6 large potatoes
- 2 lbs
- 3 quarts $0
- 3 cents
- three pieces
- five persons
- 6 medium carrots
- 6 people
- six people
- salt
- pepper
Directions
Clam Chowder — 7 Recipes. Third Prize — For the best soup or chowder made of any fish or sea food, was won by Mrs. F. N. Taylor.
Clam Chowder.
Salt pork, V2 lb $0.1000
2% lbs. potatoes 0625
V2 lb. onions 0166
1 can clams (minced) 1500
1 pt. milk 0600
1 T salt (about) 0008
Fuel, wood fire (1 hour, % use) .0143
Cost $0.4042
Amount, two quarts, or 5 cents per cupful.
Cut salt pork (or bacon) in cubes, fry out. Put in sliced onion and fry until slightly brown. Add diced pota- toes, a quart and a half of water and cook until potatoes are tender. Add clams, simmer 15 minutes, put in milk, bring- to a boil and serve with bread croutons. — Mrs. F. N. Taylor, 5511 Fifty-second avenue Southeast.
Clam Chowder.
1 c milk $0.0268
1 T butter 0156
1 slice sart pork 0600
1 qt. hot water 0000
1 good-sized onion (1 T) 0016
2 large potatoes (1 lb.) 0250
1 pt. minced clams 1500
1 pt. hot water 0000
2 soda crackers 0080
1 t salt 0003
Va t pepper 0010
Gas, 30 min 0057
Cost for IV2 qts $0.2940
Cost per cupful, less than 5 cents. Cut the pork in small dice and fry crisp, mince onion and fry in the pork fat (do not let them brown), pare the potatoes and cut in dice. Put the pork, potatoes, fried onions and crackers broken in small pieces and chopped clams in the soup pot in lay- ers, cover with the hot water. Boil until potatoes are done. Add the milk and season with salt, pepper and butter. Serve at once.- — Mrs. L. M. Welch, 1351 East Lincoln street, city.
Recipe for Clam Chowder.
1 pt. butter clams $0.1500
2 medium sized carrots (2-3c) . .0100
1 large onion (1 c) 0250
6 large potatoes (2 lbs.) 0500
1 R t salt 0006
1 t pepper 0083
1 c milk 0268
Wood heat, 1V2 hrs., Y2 use 0201
Cost for 3 quarts $0.2908
Cost per quart, 9 2-3 cents; per cup- ful, less than 2V2 cents.
Put vegetables in kettle after cut- ting very small, and just cover with water. Let cook half hour, or until
nearly done, then cut clams in two or three pieces, and put in with vege- tables. Add salt and pepper and let simmer slowly about one hour. Just beforet serving add the milk. This makes' a very economical and nour- ishing meal for five persons, eating heartily.
As clams cannot be bought at all times, oysters can be used in their stead, but I have always made it with clams, as oysters are usually so high- priced. — Mrs. James Farrell, 999 East Morrison street, Portland, Or.
Clam Chowder.
„ . Cost.
Salt pork, Vz lb $0.1000
2y2 lbs. potatoes 0625
V2 lb. onions (at 4c) 0200
1 can clams (minced) 1500
1 pt. milk 0600
1 T salt (about) 0008
Fuel, wood fire (1 hr., y2 use). .0143
Cost $0.4076
Amount, two quarts, or 5 cents per cupful.
Cut salt pork (or bacon) in cubes, fry out. Put in sliced onion and fry until slightly brown. Add diced pota- toes, a quart and a half of water and cook until potatoes are tender. Add clams, simmer 15 minutes, put in milk, bring to a boil and serve with bread croutons. — Mrs. F. N. Taylor, 5511 Fifty-second avenue Southeast.
Clam Chowder.
Cost. Vi lb. bacon $0.1125
2 lbs. potatoes 0500
V2 lb. onions 0200
6 medium carrots (2 c) 0300
1 can minced clams 1500
1-3 can condensed milk 0500
1 T salt (scant) 0008
Fuel, wood fire, 1 hour ( % use) .0102
Cost for 6 people or 7c each. .$0.4235 Cut bacon in cubes and fry out. Add coarsely chopped onions and let brown lightly. Add diced potatoes and carrots, a quart and two-thirds of water and cook until vegetables are tender. Add condensed milk, clams and salt, bring to boil, then set on back of stove to simmer till ready to serve. Serve hot with salted wafers or bread croutons.
This will serve six people with a goodly supply. — Mrs. I. H. Crawford, Maplewood, Or.
Clam Chowder.
I have been very much interested in your work and will gladly add my way of making clam chowder, which is a little different from any I have seen, as so many have told me it was the best they ever tried.
1 cup clams, minced $0.0500
V2 lb. salt pork, diced 1000