Repeat after me, “Chow-DAH!” That’s the way it should be said, if you are anywhere in the vicinity of New England, which is the birthplace of this wonderful clam stew. The word “chowder” is thought to have been derived from “chaudière”, an old French term for cauldron, or a big cooking pot. Traditionally chowder is made with salt pork, onions, potatoes, milk or cream, butter, and fish like cod or haddock, or clams. Many of the older recipes add some wine (Madeira) as well. There’s a wonderful website I recommend called The New England Chowder Compendium which showcases a collection of historical chowder recipes dating back to the 1700s. Chowder is one of those things that is made in many different ways, and pretty much everyone thinks their way is best. It’s worth noting that the variations of this stew go back hundreds of years!

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