Chowder's history is not as well defined as other culinary traditions. The first written recipe did not appear until the mid- 1800's, although the word chowder is found in diaries and journals before that time. Chowder undoubtedly originated in a fishing community like Cedar Key. The preparation and content usually improvised according to available seasonal ingredients. In France, fishermen would toss a portion of the days catch into the chaudiere, a large 3- legged iron cooking pot. Many food writers and food historians believe the word chowder is derived from this French cauldron. However, the 16th century English word jowter, which means fishmonger, is also a candidate. Native Americans of the Micmac tribe may have prepared the first chowders in North America. New England clam chowder is perhaps the most well known. Its preparation often provoked heated debate. In 1939, a purist or is that Puritan? - Introduced a bill to the Maine state legislature making it a statutory and culinary offence to introduce tomatoes into the traditional chowder recipe. (READ MORE)
Recipe
Ingredients* 1 Tbs butter
* 1 cup diced celery
* 1 cup diced onion
* 1/2 cup raw diced bacon
* 1/2 tsp finely chopped garlic
* 1/2 tsp finely chopped fresh thyme
* 2 Bay Leaves
* 3 1/2 cups chopped sea clams
* 1/2 gallon clam juice
* 1 cup butter
* 1 cup flour
* 1 cup diced cooked potato
* 2 cups heavy cream
* salt & pepper to taste
