Clam Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

French fishermen crossed the Atlantic long ago and took their favorite fish soup with them. Then, in the mouths of neighboring English speakers, the traditional French chaudrée turned into chowder. (It is also possible that the word chowder descends from chaudière, a French term for pot that is also applied to a Breton fish stew.) And in their hands, the former fish stew turned into a milk-based soup of hard-shelled clams brought together with bits of rendered salt pork and po