Lunch
Rhode Island Chowder
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 quart clams
- 3 inch cube fat salt pork
- 1 sliced onion
- ½ cup cold water
- 4 cups potatoes cut in ¾ inch cubes
- 2 cups boiling water
- 1 cup stewed and strained tomatoes
- ¼ teaspoon soda
- 1 cup scalded milk
- 1 cup scalded cream
- 2 tablespoons butter
- 8 common crackers
- Salt and pepper
Historical transcription
Source method
- 1
Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season 144 with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.