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New England Clam Chowder

By ÁñÁ«ÊÓÆµ Magazine

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.

 

Image of several clams