Ingredients
- Filippini was the chef du maison at Delmonico's in New York in the latter part of the 19th century. This is his recipe - word for word. And, yes, it is all in one paragraph.
Directions
Wash six fine, medium sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them up with a skimmer; place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned.) Peel one medium sized, sound onion, chop it up very fine, and place it on a plate. Take a quarter of a bunch of well-washed parsley greens (suppressing the stalks), place it with the onions; wash well two stalks of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light tablespoonful of good butter. Let all cook until the potatoes are nearly done; eighteen minutes will be sufficient. Cut from a piece of fresh pork, CROSSWISE, one slice a third of an inch thick, then cut it in pieces a third of an inch square, fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth, add also three-quarters of a teaspoonful of branch dry thyme. Lightly scald four medium-sized tomatoes, peel and cut them into small pieces and add them to the preparation. Open and place in a bowl twenty-four medium-sized, fine, clams; pour into another bowl half of their juice. Place the clams on a wooden board, cut each one into four equal pieces, and immediately plunge them into the pan with the rest; gently mix so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with a saltspoonful black pepper, one tablespoonful of Worchestershire sauce, gently stir the whole with a wooden spoon; break in two pilot crackers in small pieces stir a little again. Leave two minutes longer in the same position, but under on circumstances allow to boil. Pour into a hot soup-tureen, and serve.
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Submitted 6/13/05.
Source: The Table - Alessandro Filippini - (Pub. 1889)
Submitted By: Jon Pendragon
jhpendragon@yahoo.co.uk
Clam Chowder