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1776-1800 - Coastal New England and Pacific Northwest communities
New England Clam Chowder is a thick, creamy soup made with clams, potatoes, onions, and often salt pork, reflecting colonial and maritime culinary traditions dating to the late 18th century. It is a signature dish of New England and has spread to other coastal regions including the Pacific Northwest.
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Difficulty
Medium
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Servings
6
Region
New England, Pacific Northwest
Era introduced
1776-1800
Introduced by
Coastal New England and Pacific Northwest communities
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New England Clam Chowder developed from resourceful colonial coastal communities using readily available clam harvest, salted pork or bacon, and common vegetables like potatoes and onions. Its creamy texture and hearty ingredients became widespread in New England and adapted in other coastal areas including the Pacific Northwest. This dish embodies coastal American chowder traditions melding Native, European, and colonial influences between 1776 and 1800.
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