Clam chowder is made today much the same way it was made a hundred years ago. Here are five different recipes for clam chowder to try that were published prior to 1925. And the cooks felt they each had the best recipe, quite notably “This chowder is as superior to ordinary clam chowder as champagne is to soda water,” (Los Angeles Times Cook Book, 1905).
Clam Chowder I
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From Buckeye Cookery, by Estelle Woods Wilcox, 1877.
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Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half pound fat salt pork, slice six tomatoes (if canned us a coffee-cup full), add a pound pilot crackers; first put pork in bottom of pot and try out, partially cook onions in pork-fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste.
Clam Chowder II
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Los Angeles Times Cook Book No. 2, 1905.
A quarter of a pound of lean bacon, cut in cubes and fried to a light brown color, one large onion and one large potato, cut in slices and fried; one-half can of tomatoes, boil slowly until the onion and potato are thoroughly cooked. Then add one quart boiling water, one can of shredded clams and butter size of egg. When it boils, stir one heaping tablespoon of flour smooth with a little water, add it and boil slowly for five minutes. Season with salt and pepper to taste. Take from fire and add one-half can condensed cream or similar amount of fresh cream–not milk. This chowder is as superior to ordinary clam chowder as champagne is to soda water.
Clam Chowder III
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White House Cook Book, by Mrs. F. L. Gillette, 1887.
The materials needed are fifty round clams (quahogs), a large bowl of salt pork, cut up fine, the same of onions, finely chopped, and the same (or more, if you desire,) of potatoes cut into eighths or sixteenths of original size; wash the clams very thoroughly, and put them in a pot with half a pint of water; when the shells are open they are done; then take them from the shells and chop fine, saving all the clam water for the chowder; fry out the pork very gently, and when the scraps are a good brown, take them out and put in the chopped onions to fry; they should be fried in a frying-pan, and the chowder-kettle be made very clean before they are put in it, or the chowder will burn. (The chief secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder.)
Add a quart of hot water to the onions; put in the clams, clam-water and pork scraps. After it boils, add the potatoes, and when they are cooked, the chowder is finished. Just before it is taken up, thicken it with a cup of powdered crackers, and add a quart of fresh milk. If too rich, add more water. No seasoning is needed but good black pepper.
With the addition of six sliced tomatoes, or half a can of the canned ones, this is the best recipe of this kind, and is served in many of our best restaurants.
Clam Chowder IV
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Fish and How to Cook It, Department of the Naval Service, Ottawa, 1914.
Three slices salt pork, cut in small pieces; four potatoes, sliced; three onions, sliced; one can clams; pepper and salt. Fry out the pork and remove the scraps. Put in the kettle a layer of potatoes, etc., until all are in. Add pepper and salt and cook ten minutes in just enough water to cover. Add the clam liquor and clams and one cup milk and cook five minutes longer, or until the potatoes are done. If the clams are very large, cut them in pieces. Lastly, add three or four common crackers, and serve.
Clam Chowder V
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Fifty Soups, by Thomas J. Murrey, 1884.
Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted.
Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces.
Procure an iron pot, and see that it is very clean and free from rust; set it on the range, and when very hot, throw the pieces of pork into it, fry them brown; next add the onion, and fry it brown; add one fourth of the chopped clams, then one fourth of the chopped potato, and two pilot crackers quartered, a teaspoonful of salt, one chopped, long, red pepper, a teaspoonful of powdered thyme and half a pint of canned tomato pulp. Repeat this process until the clams and potato are used, omitting the seasoning; add hot water enough to cover all, simmer slowly three hours. Should it become too thick, add more hot water; occasionally remove the pot from the range, take hold of the handle, and twist the pot round several times; this is done to prevent the chowder from burning. On no account disturb the chowder with a spoon or ladle until done; now taste for seasoning, as it is much easier to season properly after the chowder is cooked than before. A few celery tops may be added if desired.
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