Omaha daily bee., 1903-02-04
Making of

Congress Chowder-A writer describes
how Daniel Webster introduced this fish
chowder to the Washlngtonlans. He sen;
to Boston for some rock cod, salt pork and
Boston crackers. First he fried his scraps
Of pork in a large kettle until all the fat
was tried out, then deposited successive
layers OF potato. fish, onion and crackers
with seasoning in between, until the kettle
was full, then added two quarts OF milk
and gleefully set 1t over the fire made on
the bank Of the Potomac fishing grounds.
The chowder was guaranteed a success and
was accompanied with "Msrshheld punch"
New England Fish Chowder-Thls is sim
liar to the congress chowder, but Is more
explicit. Slice thin quarter Of a pound of
salt pork and'try in a large. round bottom
iron rot until a light brown. Then take 1t
cut OF the fat and put aside for future use.
While the pork is frying peel and slice
quarter of an inch thick ten medium sized
potatoes and two large onions, which should
be friend brown with the pork and re-
moved with it. Cut up five pounds of fresh
Goldfish or paddock in inch thick slices.
after removing the flesh carefully from the
homes and skin. Have ready softened by
steaming a pound of sea biscuit or pilot
crackers, split these in half; after pork
and onions are taken up put q layer of the
fsh into the fat or dripping in the pot;
then a layer Of potatoes, followed by layer
OF sliced onion, season each layer Of fish
with salt and pepper; use half the fish,
potato and four raw onions in his way:
then put in half OF the pork and half OF
the crackers; add remainder of fish, po-
tatoes and onions in layers with seasonings
Of salt and pepper, and on top the rest Of
the crackers and pork; add enough cold
water to reach three inches above the top
layer: cover and set the pot where the
chowder will boil gently for an hour with
out burning at the bottom; at the end of
an hour add a pint OF milk and let boil up
once, then serve.
Clam C~howder-Rhode Island chowder has
the potatoes omitted and a quart OF cider
and pint of port are added. Some add salt
pork and potatoes to this. which is a mat
ter OF taste. but not orthodox. Milk or
cream should not be added, for what afhnity
is there between milk and ciams3 It Is a
frequent combination. 1t is true. but one
that is almost sure to cause indigestion.
Take half a peck OF hard or soft clans in
the she'll, which should be we'll scrubbed
before they are opened; reserve the clam
Juice, cut of the hard part OF the clam and
chop fine preserving the soft part whole) :
put the chopped part In a porcelain lined
kettle with enough water to cover. and
cook until they begin to grow tender;
meanwhile peel and slice two onions and
six medium-sized potatoes and steam a
| pound of sea biscuit; when the chopped
clans are tender remove them with a skim
mer and put In the potatoes, onions, a pint
Of tomatoes, all the clans and biscuit in
layers; seasoning each with salt. pepper. a
little powdered sweet marjoram, savory and
thyme, then cover all with cold water and
cook gently for about twenty minutes or
until potatoes and onions are tender; when
done try IL the seasoning is palatable and
when quite right, serve.