Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- one-fourth pound of salt pork
- one tablespoonful of butter
- one teaspoonful of salt
- one quart of milk
- one-half teaspoonful of pepper
- one cupful of water
- two dozen clams
- six potatoes
- one onion
- six crackers
- 13 add enough boiling water to cover the potatoes
- pepper
- salt
Directions
Two dozen clams. Six potatoes.
One-fourth pound of salt pork, One onion.
One tablespoonful of butter, One teaspoonful of salt.
One quart of milk. Six crackers.
One-half teaspoonful of pepper,
Buy the clams in the shell: scrub the shell until clean: put clams into a pan with one cupful of water and cook until the top ones open ; take the clams from the shell and cut off the neck with a pair of scissors; chop the necks tine, leaving the soft part whole; save the clam broth; pare and cut the potatoes into thin slices and soak in cold water one hour; cut the pork in small pieces and fry in a pan; add the onion, chopped tine, and cook until lightly browned; put the sliced potatoes into a kettle; strain the pork fat' into it and
add enough boiling water to cover the potatoes; cook until the potatoes are tender, or about ten minutes ; add the clam broth and the same amount of water; add salt and pepper and clams, and lastly add the hot milk and butter; put the crackers into the tureen and pour in the chowder; serve very hot.