The cabin smelled like paradise after stewing this 200 year old recipe for chowder! In America chowder can be traced back to New England in the 18th century. There it became an important part of local diet and culture. Still today clam and fish chowders are taken very seriously by those living among fishing communities. This is an early, American published, recipe for chowder that comes from 1829 (Boston). However, I've seen American published recipes for fish chowder going back to even the 1740s. Let's make it and experience a flavor that those before us knew all too well.


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