Philadelphia Clam Chowder, 1902

Name: Philadelphia Clam Chowder, 1902
Ingredients: 50 clams; 1/2 lb. bacon; 1 pt. milk; 1 tsp. powdered thyme; 1 Tbsp. chopped parsley; 1 pt. canned tomatoes; 1 qt. white stock; 6 water crackers; 1 tsp. marjoram; 1 Tbsp. chopped onion; 3 medium potatoes; 1 tsp. salt and pepper to taste

12 ingredients

5 steps

Ingredients

50 clams
1/2 lb. bacon
1 pt. milk
1 tsp. powdered thyme
1 Tbsp. chopped parsley
1 pt. canned tomatoes
1 qt. white stock
6 water crackers
1 tsp. marjoram
1 Tbsp. chopped onion
3 medium potatoes
1 tsp. salt and pepper to taste

Directions

1

Put bacon into the bottom of a good-sized saucepan.
2

Pare and cut potatoes; dice.
3

Chop the clams and roll the crackers.
4

Put a layer of potatoes on top of bacon, then onion, thyme, marjoram, parsley, salt and tomatoes (chopped); then a layer of chopped clams and continue alternating until all ingredients have been used.
5

Add the stock; cover and place over a very low flame. Simmer for half hour without stirring.