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About National New England Clam Chowder Day
Ends: Jan 21, 2025
DESCRIPTION:
Chowder is a cross between a stew and a soup, essentially made of vegetables and fish stewed in a cauldron. "Calderia" is Latin for a "place for warming things." "Jowter" is old English for a "fish peddler," and it is believed that this is the origin of the word "chowder."
The first chowder recipes originated in France and England, among the coastal fishing villages. The custom was to have a cauldron simmering in the house, awaiting the fishing ships' return to port. A portion of each man's catch would be tossed into the pot, and the resulting chowder was served to the community to celebrate the ship's safe return.
Clams were easy to harvest without embarking on a ship, making them ideal for chowder, especially in bad weather. Of course, clams could only be collected at certain times of the year. A staple of the working class, when clams were unavailable, the chowder was made from haddock, cod, and other local fish.
Later, chowder recipes included other meats like ham, bacon, and poultry. Clam chowder became a favorite with East Coast Americans, especially on Fridays, due to a Christian custom of only eating fish on Fridays.
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