Massachusetts Food Trail: Chowder
But no matter. Chowder is ours now, an object of fierce loyalty, and a creamy clam stew—thickened with potatoes and milk, seasoned with bacon and onions and brine, and served with common crackers—holds a particular place of honor in Massachusetts. Maybe it’s because the waters off Cape Cod are prime breeding grounds for the quahogs that are its central ingredient; maybe it’s because Bay Staters take pride in panning the clear-broth chowder of neighboring Rhode Island. All that matters is that they love it enough to produce some noteworthy renditions all over the state.
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