The evolution of New Englandâs famous culinary classic: chowder, in all its mouthwatering varietiesâfrom the authors of Massachusetts Cranberry Culture.  New Englandâs culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englanderâs favorite comfort food.  Includes photos!
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