Philadelphia Clam Chowder, 1902

1. 1

   Put bacon into the bottom of a good-sized saucepan.

2. 2

   Pare and cut potatoes; dice.

3. 3

   Chop the clams and roll the crackers.

4. 4

   Put a layer of potatoes on top of bacon, then onion, thyme, marjoram, parsley, salt and tomatoes (chopped); then a layer of chopped clams and continue alternating until all ingredients have been used.

5. 5

   Add the stock; cover and place over a very low flame. Simmer for half hour without stirring.

* Per serving · 4 servings · Values may vary.

No additional tips available.