Clam Chowder - From A New England Famous Rest Recipe


Ingredients

1/4 lb salt pork
1 qt clams
1 onion -large
1/8 lb butter
3 potato -medium
1 salt & pepper
3 cup milk
1 1/2 cup water


Directions

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in
soup bowls with dot crackers


Servings: 8 servings

 

 

Clam Chowder - From A New England Famous Rest Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood; Soup


The History of Recipes

It is possible to follow the history of meal recipes back into antiquity, in fact as far into history as the Egyptians, and possibly even further. However, generally, these ancient cook books were just primitive pictorial instructions for preparing meals.

Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main meal and dessert, something we still use today. Additionally, he describes how the Roman cooks used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and dill.

Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and spices was responsible for an explosion in manuscripts on food, many of which are now in private collections.

By the time we get to the 20th century, cooking books were greatly in demand due to better eduction, more spare time and having more money.

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We hope you enjoy this Clam Chowder From A New England Famous Rest recipe.

 


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