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New England Chowder

Chowder

Specialised

⚠ THREE STYLES AND THEY ARE NOT VARIANTS OF ONE ANOTHER. NEW ENGLAND CHOWDER: milk or cream, salt pork, onion, potato, clams — white and thick. RHODE ISLAND CHOWDER: CLEAR broth, no dairy and no tomato, which Rhode Islanders consider the original and everyone else finds thin. MANHATTAN CHOWDER: tomato-based, and ⚠ A MAINE LEGISLATOR INTRODUCED A BILL IN 1939 TO MAKE PUTTING TOMATOES IN CHOWDER ILLEGAL — it did not pass, and the gesture is the point. Rhode Island also has a red-and-clear hybrid and the chowder-and-clamcakes pairing. ⚠ THE WORD probably comes from French chaudière, the pot, though the derivation is not settled. Recorded as three canonical styles with no ranking.

Atlas — where and when

Where in the world

Communities and languages

Languages: English

What is recorded

  • New England chowder is recorded as three distinct canonical styles — the dairy-based New England style, the clear-broth Rhode Island style, and the tomato-based Manhattan style — rather than as variants of one dish, with no ranking. A bill introduced in the Maine legislature in 1939 would have made adding tomatoes to chowder unlawful; it did not pass. The derivation of the word from French chaudière is probable and not settled. documented
  • A bill is introduced in the Maine legislature to make putting tomatoes in chowder unlawful. It does not pass. documented

Related foodways

This foodway relates to

  • related to French possible

    The word chowder probably derives from French chaudière, the pot; the derivation is not settled.

Recipes

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