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May 6, 2023 · The History of Clam Chowder. Clam chowder was first introduced in New England by French, Nova Scotian, or British settlers. By the 1700s, it had become a common dish in the area. By 1836, it was being served at Ye Olde Union Oyster House, the oldest continuously operating restaurant in America. It was even described in Moby Dick.
Jan 31, 2016 · It is 'Yankee Doodle in a kettle.'. New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream." The recipe usually calls for ...
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Jan 30, 2017 · New England clam chowder, occasionally called “Boston Clam Chowder,” is made with the usual clams and potatoes, but it also has a milk or cream base. It is usually thick and hearty; however, in the 19th and 20th centuries, it was quite thin. While the New England variety is the best known, there are many other variations of clam chowder.
The Clam Years. The Penal Laws drove Irish Catholics and Presbyterians to North America, where they settled the frontier and planted the potato. Between 1717 and 1775, 250,000 Irish came to America, 200,000 of them Ulster Presbyterians, most of the rest Catholic. Huguenot cross. They first came to Boston, where the Puritans didn’t especially ...
Feb 15, 2023 · Cook until slightly colored. Stir occasionally. In the Milk Pan warm the Half & Half over low heat 170ᵒF. Bring clams, juice, and potatoes back to a simmer over medium heat 275ᵒF. Add the cooked roux. Thicken and bring to a simmer and stir. Add warm half- &-half to desired consistency. Season to taste.
Jan 3, 2024 · The oysters are great; the lobster roll is great; the Wellfleet clam chowder is also great. Expect a line; wait in that line. Open in Google Maps. Foursquare. 63 Salem St # 1, Boston, MA 02113. (617) 742-3474. Visit Website. These folks are (likely) after the clam chowder. Terrence B. Doyle/Eater Boston.
Feb 1, 2023 · Also called Boston clam chowder, this soup gets its signature white color and creamy consistency from milk, heavy cream, or a mix of the two. New England clam chowder became popular in Boston during the early 1800s, where it was served at Union Oyster House, the oldest continuously operating restaurant in the country.
