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* Clam Chowder (Mid-18th Century)
-Clams, Creamy Broth, Potatoes, Corn, Onions, Bacon/Salted Pork * Breton Fisherman migrated to New England from Newfoundland
* Readily available ingredients + that days catch
* French word “Chaudière” literally translating to “pot”
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 Chowder |
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