Ingredients
1/4 lb salt pork
1 qt water
1 1/2 cup onions -diced
2 cup clams
3 cup potatoes - diced
12 fl evaporated milk
Directions
Dice the onions and salt pork, then saute slowly in an iron frying
pan. Empty into a chowder pan. Add a quart (mor or less) of water and
bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer
until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with
Crackers. (I made this one with canned chopped clams and it ws
good!) From: Charlotte Grunwald's private collection of Authentic New
England Cooking
Servings: 4 servings
Clam Chowder~ Maine Style Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Written recipes as an idea can be tracked way back into ancient history, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cook books were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Much later, in Roman times a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also recounts how the early Romans used many aromatic flavors, including a few you will know such as bay, fennel and asafoetida. Continuing our culinary historical journey, we have two interesting recipe books from the 1300s - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is popular today, but rather recipes for the types of meals cooked for the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, many of which still exist in private libraries. When we get to the twentieth century, cooking publications were starting to become popular due to increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Clam Chowder~ Maine Style recipe.
