Clam Chowder

New England claims Clam Chowder as its own, but the dish carries a distinctly French accent. Its name comes from the chaudière, the cooking pot Breton fishermen brought across the Atlantic. Centuries later, the man who set the modern standard made the same trip. We read the oldest printed recipe in full, a 1751 poem that calls for a bottle of red wine, and sit down to Melville's bowl on Nantucket. From there it's the long-running feud between New England and Manhattan, including the year a Maine lawmaker tried to outlaw tomatoes in chowder, plus the era when clam shells could cover Harvard tuition. Then we lock in our non-negotiables, size up our options at the seafood counter, and settle the roux question. The pairing stays on the coast. This week's cocktail is The Harry Johnson, a tall build of Manzanilla Sherry, ginger honey syrup, and lemon over pebble ice, topped with a spritz of peated Scotch. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: El Ateo: https://pkgdgroup.com/tequila-el-ateo/ Underberg: https://underbergamerica.com/