The History of Clam Chowder The term 'chowder' is believed to derive from the French word 'chaudière,' meaning 'cauldron.' French fishermen in Brittany used these large pots to prepare thick, communal stews on their ships. This culinary practice traveled with them across the Atlantic to Newfoundland and Nova Scotia before migrating south to New England, where settlers adapted the dish using the region’s plentiful clams. (scholar.lib.vt.edu) By the 19th century, clam chowder was a fixture in Amer

People have been eating some version of clam chowder in New England since the 1700s—and it even makes an appearance in Moby Dick. Panna Cooking's version includes the addition of dashi for an extra dose of umami: http://bit.ly/chowder-time | HISTORY