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A quick lesson on New England Chowder history along with this amazing Do-As-You-Damn-Well-Please Chowder recipe.


Once, you couldn't make a chowder in New England without purists frowning over your shoulder. I learned this as a young chef working aboard a ship cruising the waters of Nantucket, catering to the tastes of paying guests. We could give them moules mariniŤres scented with wine; we could make garlicky coquilles Saint Jacques, a French dish that was in fashion then, from the lovely little bay scallops that we gathered in the early mornings off the boat; but we couldn't, on any account, meddle with their chowder.



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