61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other
kinds of sea food, is offensive to some persons, but where this is not
the case, clam chowder is a popular dish of high food value. This kind
of soup is much used in localities where clams are plentiful.
CLAM CHOWDER
(Sufficient to Serve Eight)
1 c. water
1 qt. clams
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1/2 c. diced carrots
1/2 c. diced celery
1-1/2 c. milk
2 Tb. butter
1-1/2 tsp. salt
1/8 tsp. pepper
Add the water to the clams, and pick them over carefully to remove any
shell. Strain the liquid through cheesecloth, and then scald the clams
in it. Remove the clams and cook the vegetables in the liquid until they
are soft. Add the milk, butter, salt, and pepper and return the clams.
Heat thoroughly and serve over crackers.
62. FISH CHOWDER.--An excellent way in which to utilize a small quantity
of fish is afforded by fish chowder. In addition, this dish is quite
high in food value, so that when it is served with crackers, little of
anything else need be served with it to make an entire meal if it be
luncheon or supper. Cod, haddock, or fresh-water fish may be used in the
accompanying recipe.
FISH CHOWDER
(Sufficient to Serve Six)
2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk
Skin the fish, remove the flesh, and cut it into small pieces. Simmer
the head, bones, and skin of the fish and the onion in water for 1/2
hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt,
and pepper. Simmer together until the potatoes are soft. Add the butter
and milk. Serve over crackers.
63. POTATO CHOWDER.--A vegetable mixture such as the one suggested in
the accompanying recipe is in reality not a chowder, for this form of
soup requires sea food for its basis. However, when it is impossible to
procure the sea food, potato chowder does nicely as a change from the
usual soup. This chowder differs in no material way from soup stock in
this form.
POTATO CHOWDER
(Sufficient to Serve Four)
1-1/2 c. sliced potatoes
1 small onion, sliced
1 c. water
1-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
Cook the potatoes and onion in the water until they are soft, but not
soft enough to fall to pieces. Rub half of the potatoes through a sieve
and return to the sliced ones. Add the milk, salt, pepper, and butter.
Cook together for a few minutes and serve.
64. CORN CHOWDER.--The addition of corn to potato chowder adds variety
of flavor and makes a delicious mixture of vegetables. This dish is
rather high in food value, especially if the soup is served over
crackers. A small amount of tomato, although not mentioned in the
recipe, may be added to this combination to improve the flavor.
CORN CHOWDER
(Sufficient to Serve Six)
1 c. sliced potatoes
1 small onion, sliced
1 c. water
1 c. canned corn
1-1/2 c. milk
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the potatoes and onions in the water until they are soft. Add the
corn, milk, butter, salt, and pepper, and cook together for a few
minutes. Serve over crackers.