Washington Clam Chowder from 1932
This recipe received honorable
mention in a weekly recipe contest
sponsored by the San Jose News
newspaper in 1932.
4 slices bacon, minced
2 cups diced potatoes
1 medium size onion, cut in small pieces
1 cup water
4 cups milk
3 tablespoons flour
1 (7 oz) can minced clams
1 teaspoon salt
1/8 teaspoon black pepper
croutons
Mince bacon, fry until brown, add
potatoes and onions, fry until brown,
add water and simmer until soft.
Heat milk until scalded, thicken
with flour, add clams add vegetables,
season – serve with croutons.
Source: San Jose News, Friday, Mar 4, 1932