Mid-1800s Cape Cod Clam Chowder Recipe.

Whenever I make clam chowder, it always seems really involved. I love this recipe because you fry the salt pork, layer the ingredients, and then let it cook. Simple!

Note the absence of cream/milk.

Ingredients

• Salt pork (bacon or breakfast ham)
• Crackers (or Gluten free bread in my house)
• Sliced potatoes
• Sliced onions
• Fish/Clams
• Salt as needed

Being a gluten free household, I used slices of GF bread crumbled up in the pot (see picture). I also added celery and carrots because I had some in the fridge.

Why layer the ingredients?

I thought that layering the ingredients was a waste of time because when the pot boils everything gets mixed together. Then a co-worker mentioned that it may be an alternative way to measure the ingredients. Otherwise I would have no idea how many potatoes, onions, etc. to add. Brilliant!

Lessons Learned

• Salt liberally (especially if not using crackers)
• Cook over medium high heat for 1 hour, 20 min.
• Use a potato masher to mix all the ingredients together.

More Fun Discoveries from Antique Cookbooks

• On Pumpkins ~1885
• Stuffed Tomatoes ~ 1900
• To Test Eggs (Seriously?!? They knew this in 1876?)