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Soups & StewsSeafood Soups: A - Clams >  Chowder Recipe (1830)


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The Frugal Housewife (1830)
Lydia Maria Child


Four pounds of fish are enough to make a chowder, for four or five people,—half dozen slices of salt pork in the bottom of the pot,—hang it high, so that the pork may not burn,—take it out when done very brown,—put in a layer of fish, cut in lengthwise slices,—then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four-pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of Tomato catsup is very excellent. Some people put in a cup of beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned.


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