United States
Photo: Jon Sullivan, Public domain, croppedNew England clam chowder
/nuː ˈɪŋɡlənd klæm ˈtʃaʊdɚ/new ING-lund klam CHOW-der
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- Taste
- SavoryRich
- Made with
- SeafoodPotatoDairy & cheese
History
Chowder came to New England with French, Breton and English fishermen, who cooked their catch in a large pot, a chaudière. In the 18th century settlers along the coast made it with the clams they dug from the mudflats, salt pork, onions and ship's biscuit, and later potatoes and milk or cream. Herman Melville praised it in Moby-Dick in 1851. New Englanders insist on a white, creamy chowder and look down on the red, tomato-based Manhattan version; a bill was even introduced in the Maine legislature in 1939 to ban tomatoes in chowder. It is served with oyster crackers.
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