CLAM CHOWDER DAY, NTL.
About National Clam Chowder Day
This is one of two Unofficial Food Holidays celebrating clam chowder. The other is in January 21 and specific to the creamy white sauce New England Style, which is the most popular in the United States. Their are several varieties of clam chowder, the most common being New England (white sauce), Manhattan (red sauce) and Rhode Island Clam Chowder (clear broth).
Chowder is a cross between a stew and a soup, essentially made of vegetables and fish stewed in a cauldron. Calderia is Latin for a “place for warming things.” Jowter is old English for a “fish peddler”. It is believed that this is the origin of the word chowder. The first recipes for chowder seem originate in both France and England, among the coastal fishing villages. The custom was to have a cauldron of simmering in the house, awaiting the fishing ships return to port. A portion of each man’s catch would be tossed in and the resulting chowder was served to the community to celebrate the safe return of the ship.
Clams were an easy choice, and could be gathered without the need to go out in a ship. This made them ideal for chowder, especially when the weather was bad. Of course clams could only be harvested at certain times of the year, so the chowder was often made from haddock, cod or other local fish. Chowder was a staple of the working classes.
Later recipes for chowder included other meats like ham, bacon and poultry. Clam chowder became a favorite with East Coast Americans, especially on Fridays due to a Christian custom of only eating fish on Friday.
Chowder is a cross between a stew and a soup, essentially made of vegetables and fish stewed in a cauldron. Calderia is Latin for a “place for warming things.” Jowter is old English for a “fish peddler”. It is believed that this is the origin of the word chowder. The first recipes for chowder seem originate in both France and England, among the coastal fishing villages. The custom was to have a cauldron of simmering in the house, awaiting the fishing ships return to port. A portion of each man’s catch would be tossed in and the resulting chowder was served to the community to celebrate the safe return of the ship.
Clams were an easy choice, and could be gathered without the need to go out in a ship. This made them ideal for chowder, especially when the weather was bad. Of course clams could only be harvested at certain times of the year, so the chowder was often made from haddock, cod or other local fish. Chowder was a staple of the working classes.
Later recipes for chowder included other meats like ham, bacon and poultry. Clam chowder became a favorite with East Coast Americans, especially on Fridays due to a Christian custom of only eating fish on Friday.
PROMOTIONAL DETAILS
Event Sponsor:
Unofficial Holiday. No Sponsor. See MAINE CLAMMERS ASSOCIATION for information ands tory ideas.
Videos
