According to Craig Fear of Fearless Eating, Boston fish chowder was the predecessor of New England clam chowder. (The first recipe for a Boston fish chowder was printed in the Boston Evening Post in 1751 while the first recipe for a clam chowder was printed in 1832.) Warm up your kitchen with his incredible chowder recipe!
Ingredients:
Cod or other Groundfish of White Fish
Salt pork or bacon
Butter
Onion
Celery
Thyme
Bay leaves
Flour (optional)
Fish broth
Potatoes
Heavy dream
Salt and pepper
Fresh parsley