Recipe by Sara Sheehy Finnerty '93
This clam chowder is a classic New England-style. You can find all kinds of versions at Maine restaurants these days, but that wasn't always the case—in 1939, a Maine legislator facetiously prepared a bill outlawing the use of tomatoes in clam chowder, and the Maine Hotel Association held a contest to end "the chowder war." The judges voted unanimously for the Maine version.
