Ingredients
1 bacon - slice
2 tbsp onion
1 potato - small
1/2 cup water
1/2 tsp salt
1 dash pepper
1 can minced clams
1 cup milk
1 tbsp butter
Directions
Cook bacon, drain on paper towels and reserve drippings. Saute onion
in reserved drippings until tender. Set aside. Combine potato, water,
salt, pepper and cook until tender. Stir in clams, milk, butter and
onion. Heat thoroughly. Springle crumbled bacon over each serving
From: Charlotte Grunwald's Private Collection of Authentic New England
Cooking
Servings: 2 servings
Clam Chowder - New England Home Style Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
We can track the history of `recipes` way back into history, in truth as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he informs us how the Roman cooks used many aromatic flavours, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later on, there were two interesting recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy lands, including basil and coriander. The introduction of these new culinary ideas created an explosion in cookery books, most of which are kept safe in private libraries. For the next few years, the upper-class families of the West tried to serve up the most exotic meals, and consequentially the best cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were increasing in popularity mostly due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Clam Chowder New England Home Style recipe.
