Ingredients
25 each clams
1/2 cup water, boiling
1/2 lb salt pork, finely chopped
6 each potato, diced
4 each onion, sliced
8 cup milk
3 tbsp flour
2 tbsp butter
1 tsp salt
1/2 tsp pepper
Directions
Scrub clam shells well to remove all sand. Lay in the bottom of a
large kettle and cover with the boiling water. Cover the kettle and
let steam about 15 minutes. Open the clams, saving all the liquor.
Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions
and clam liquor, and cook about 15 minutes. Then add the clams and
boil for 20 minutes. Melt the butter, add the flour and blend, stir
in the milk and cook about 10 minutes. Add seasonings. Combine both
mixtures and serve at once. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Clam Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Food historians have traced the existance of recipes way back into history, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cookbooks were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also recounts how the chefs of Roman times made use of a wide range of aromatic flavours, including some familiar names such as basil, fennel and asafoetida. Later, there are a couple of cookery books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is popular today, but rather accounts of the types of food on the menus of the nobility of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new herbs and spices created an explosion in recipe books, many of which still exist in private cookery archives. During the following few hundred years, the powerful families of Wesstern Europe competed to lay on the most exotic banquets, and as a result cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe publications were highly popular due to increased literacy, people having more spare time and having more money to spend. The arrival of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Clam Chowder recipe.
