[Sca-cooks] chowder - OOP

[johnna holloway]

I have promised myself just another ten minutes on the
computer before I have to go and ice the leg again.
(Tests today were inconclusive at best.)
So this will be brief and to the point.

I struggled over and managed to retrieve my copy of
Sandra Oliver's massive volume Saltwater Foodways has
an entire chaper on "Chowder and Chowder Parties" on pages
293-309.

She dates a printed recipe to Hannah Glasse in the 1789 edition
of The Art of Cookery, where it's given as
"To make chowder, a sea dish." She includes a great deal
of material about potatoes, onions, and milk in chowder
as the 19th century progressed. She notes that chowder today
has become a matter more of texture than content. And she
discusses all the variants.
Sandra Oliver by the way is the editor of Food History News where
they have also discussed chowders.

Johnna Holloway  Johnnae llyn Lewis

Philip & Susan Troy wrote: snipped---
> Just the issue
> of orthodoxy, so what I'm really asking for is proof that the stuff
> in cans of New England clam chowder, or even its higher-quality,
> home-made counterpart, is in fact orthodox, or even a tradition older
> than, say, 100 years.>
> And the honor and glory, of course, lie in the attempt, so never fear
> on that score.>
> Adamantius