CLAM CHOWDER
(
Sufficient to Serve Eight
)
- 1 c. water
- 1 qt. clams
- 1 small onion
- 1 c. sliced potatoes
- 1/2 c. stewed tomatoes
- 1/2 c. diced carrots
- 1/2 c. diced celery
- 1-1/2 c. milk
- 2 Tb. butter
- 1-1/2 tsp. salt
- 1/8 tsp. pepper
Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.
62. FISH CHOWDER.--An excellent way in which to utilize a small quantity of fish is afforded by fish chowder. In addition, this dish is quite high in food value, so that when it is served with crackers, little of anything else need be served with it to make an entire meal if it be luncheon or supper. Cod, haddock, or fresh-water fish may be used in the accompanying recipe.
FISH CHOWDER
(
Sufficient to Serve Six