Connecticut Chowder
Make this in the same manner as [fish chowder], substituting two and one-half cups of stewed or canned tomatoes for the milk. The tomatoes may be added to the other ingredients when they are put together. If desired, crumble the crackers and add them just before serving.
Serves ten or twelve persons.
Clam Chowder
- 1⁄2 pk. clams in the shell or 1 qt. clams
- 1 qt. potatoes, cut in 3⁄4 inch dice
- 1 cup water
- 11⁄2 inch cube fat salt pork
- 1 tablespoon salt
- 1⁄8 teaspoon pepper
- 4 tablespoons butter
- 1 qt. scalding hot milk, or
- 6 or 8 soda crackers, broken or crumbled
- 21⁄2 cups stewed tomatoes
Wash the clams in a strainer, pick them over, to see that there are no bits of shell with them, and cut off the soft parts. Chop the hard parts or cut them into small pieces. Cut the pork into pieces, try out the fat, and fry the onion in it. Put all the ingredients together, except the crackers and the milk, if that be used, into a cooker-pail. Bring them to a boil and put them into the cooker for from one to two hours. Reheat the soup and add the milk and crackers.
Serves ten to sixteen persons.
Split-pea Soup
- 1 pt. split peas
- 1 soup bone (2 lbs.)
- 2 qts. cold water
- 23⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
Soak the peas over night and drain them. Wash the bone, boil it for ten minutes in the water and skim it, add the peas and seasoning, bring all to a boil and put it into the cooker for four hours or more. Take out the bone and serve the soup without straining it. The peas must be cooked until they fall to pieces easily when well beaten. If desired, the meat may be taken from the bone, cut into small pieces and served in the soup.
Oyster or Clam Stew
- 1 qt. oysters or clams
- 1 qt. milk
- 1⁄4 cup butter
- 11⁄2 tablespoons salt
- 1⁄6 teaspoon pepper
Heat the milk till it boils. Heat the oysters or clams in their liquor which has been strained through cheese-cloth. Add the pepper and the hot milk and put the stew at once into a cooker for one-half hour or more. Oysters will keep for some hours without curdling if they do not boil after the milk is added and if the salt is put in just before serving. It will be safer to keep the clams and milk separate while in the cooker and combine them just before serving. Less salt will be needed for clams than for oysters.