Return to Content

Massachusetts Food Trail: Chowder

Yankee Plus Dec 2015


Massachusetts Food Trail: Chowder
3 votes, 2.67 avg. rating (59% score)
Print Friendly

Photo/Art by James Laish
As long as there have been fishing and cooking, there has been chowder. In one form or another, over many centuries, coastal cooks have served up some variation of local seafood simmered in a thick liquid—a dish more stew than soup. On the northwest coast of France, 17th-century fishermen cooked their concoctions in large cauldrons called chaudières, and some say this is the origin of the word “chowder.” Others say the word comes from jowter, a 16th-century Cornish term for “fishmonger.”

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.

Please Note: This information was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

< Prev

Thurston’s Lobster Pound

End of the road, end of the earth: Look for mountain views, bluebloods, bluehairs, and ...

Related Articles

Next >

Chatham Pier Fish Market

Served in takeout containers, this chowder puts on no airs. But it has incredible fresh-from-the-sea ...

Related Articles