Clam Chowder Coney Island

Ingredients

• One-fourth lb. salt pork or bacon
• 1 quart tomatoes
• 1 pint sliced Irish potatoes
• 3 quarts water
• 1 quart clams
• 2 small onions
• salt to taste
• pepper to taste
• a little thyme
• a handful flour
• a handful crackers broken

Method

1. 1

   Cut pork and onions, fry until brown.

2. 2

   Combine tomatoes, pork, onions, chopped clams, and clam juice.

3. 3

   Add water, seasonings, and flour.

4. 4

   Stew together slowly for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.

pepper to taste. Stew a small can of tomatoes (1 pound), strain through a sieve, and while hot add to the above cream. Cook them thoroughly together and serve. — Mrs. J. T. Elmore. CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste, SOUPS 7 let them stew for fifteen minutes. Put the milk on to boil. Rub the butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes throng a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes and then the boiling milk; stir thoroughly and serve immediately. It must not go on the fire after mixing the milk with the tomatoes or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. — Mrs. Thos. Bullock. CREAM CHICKEN SOUP. Scraps and bones of chicken or turkey, 3 pints cold water, 1 stalk celery cut in pieces, 1 large spoon of butter, 2 heap- ing tablespoonfuls of flour, 1 sliced onion, 1 pint cold milk, salt and pepper. Simmer slowly the chicken, water, celery and onion until reduced to about one quart. Strain out the bones. Melt butter and stir it into flour and add the milk. Boil until thick and add to the chicken broth just before serving. Season and serve very hot. — Mrs. D. H. Mangum. VEGETABLE SOUP WITH BEEF. Ten cent soup bone, 5 quarts cold water, 1 onion (small), 1 turnip, 1 potato, 1 carrot, 1 parsnip, 1 root of celery, 1 tea- cup chopped cabbage, salt and pepper to taste, 2 tablespoons of rice. Put soup bone in soup kettle, add the cold water ; place over a moderate fire. Bring slowly to a boil, skim off skum and simmer gently 4 hours. Remove the meat and skim again. Wash the vegetables, cut into dice and add them to the soup. Simmer 1 hour longer, season to taste, and it is ready to serve. — Mrs. D. H. Mangum. TOMATO BISQUE. Strain carefully 1 pint of tomato liquid and put over the fire in a porcelain kettle. Put on in a double boiler a gen- erous pint of fresh milk, and when it comes to a boil add 8 SOUPS a heaping dessertspoon of flour which has been smoothly blended with a third of a cup of milk and allowed to cook about ten minutes. Next add to the boiling tomato a scant half-teaspoon of soda. Stir thoroughly and strain through a fine sieve. Add to the boiling milk a piece of butter the size of a walnut. Pour this into the tomato and remove quickly from stove. On no account allow the mixture to boil. Season with pepper and salt and serve immediately. — Mrs. Henry Powell. CREAM OF PEA SOUP. Press through a colander a pint of cooked peas; put them into a double boiler with one quart of milk; add a bay leaf and a teaspoon of onion juice or grated onion. Rub together 2 tablespoons of butter and two of flour ; add to the mixture, stir and cook until thick and smooth ; about 10 minutes will suffice. Add a teaspoon salt, a saltspoon white pepper, and serve with croutons. CKEAM OF CELERY SOUP. Chop fine enough celery to make 1 quart by measure. Cover with 1 quart water and simmer gently for 20 minutes. Press through a colander. Put a quart of milk in double boiler. Rub together 2 tablespoons butter and 2 of flour ; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper. Add the celery mixture ; strain all through a fine sieve and serve at once. — Mrs. W. B. Waddill. CREAM OF CORN SOUP. Score each row of grains on 6 ears of corn; then with a knife press cob carefully and throw the cobs into a kettle. Cover with quart of water, bring to boiling point, strain and add to scraped corn. Rub together 2 tablespoons butter and 1 of flour; stir into the mixture and bring to boiling point. Add a pint of hot milk, a teaspoon salt, a saltspoon pepper. SOUPS 9 If canned corn is used allow 1 can to 1 quart of milk, with the prescribed seasoning. — Mrs. W. B. Waddill. CLAM CHOWDEB CONEY ISLAND. One-fourth lb. salt pork or bacon, 1 quart tomatoes, 1 pint sliced Irish potatoes, 3 quarts water, 1 quart clams, 2 small onions. Cut the pork into bits, also the onions; fry both brown. Take tomatoes, pork and onions and put with clams (after clams have been previously chopped fine), and then juice of clams. Add water, salt, pepper, a little thyme, a handful flour, and a handful crackers broken

Cook this with the app: pantry check, scaling, and the assistant.