A postcard from New England

A postcard from New England

Happy National Clam Chowder Day! We thought it was a great day to share this postcard we received last summer from some of Steve’s college friends from Lawrence University.

In doing a little research about clam chowder, we found that according to Savoring Gotham: A Food Lovers Companion to New York City, it is believed that the New England style of chowder was introduced to the region by French, Nova Scotian, or British settlers and became a common dish in the area by the 1700s. The soup continued to gain popularity throughout the years and, according to What’s Cooking America, was being served in Boston at Ye Olde Union Oyster House (the oldest continuously operating restaurant in the country) by 1836.

 

 

New England clam chowder is typically a milk or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature. It is occasionally referred to as Boston Clam Chowder in the Midwest. New England clam chowder is usually accompanied with oyster crackers. 

In case you’re in mood for some clam chowder for supper tonight, below is the recipe included on the postcard.

 

[well]Quick 1-Pot Clam Chowder

2 – 6.5 oz cans or 8 oz frozen or 2 c. minced fresh clams with all their liquid

2 medium potatoes, diced

1 generous pinch pepper

1 medium onion diced

1 1/2 c. water

1/4 c. flour

1 tsp. salt

3 c. milk

  1. Cook some bacon (recipe doesn’t say how much) in 3-4 quart pot until crisp. Remove and drain bacon. Pour off all but 2 tablespoons grease. Add onion and saute until translucent.
  2. Add potatoes, water, clams, salt, pepper and shake in flour. Stir. Cover pot and simmer 12 minutes or until potatoes are tender.
  3. Add milk. Crumble in bacon. Heat, stirring occasionally until hot, without boiling.

*For richer chowder use light cream or half and half and top with a pat of butter. 

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[well]When you’re traveling next, be sure to send us a postcard at Postcard Jar, P.O. Box 334, Crete, NE 68333. We’d love to hear from you![/well]