I recently had the opportunity to sample soups from my native New England roots. Of course, New England doesn’t have their own cuisine per se, but they do have trademark dishes that come to mind when you think of New England, such as baked beans and clam chowder, or chowdah. (By the way, although Boston was dubbed Beantown, living in “Beantown” for twenty-five years, I can vouch that nobody refers to the city as that goofy moniker.)
Clam chowder is a popular comfort food, perfect during those freezing New England winters. There is nothing more comforting than slurping on a steamy bowl of creamy soup, loaded with chunks of clams, on a frosty evening.
