Chowder comes from the French word "chaudiere," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England.

Aidan’s Pub Rhode Island Clam Chowder

Aidan’s Pub Rhode Island Clam Chowder
4 T. clarified butter (or substitute with half stick of butter)
2 large onions, diced
4 stalks of celery, diced
2 pints fresh clams (clams must be fresh)
3 large potatoes, diced
1½ T. fresh dill, chopped
2 T. flour
Salt and pepper to taste
16 oz. clam juice or water

Sweat onion and celery in butter over low heat until soft. Add clam meat, while reserving their juice. Stir gently for about 2 minutes. Add flour and dill and stir for about 3 to 4 minutes to form a roux. Add potatoes and cook 3 for 4 minutes, stirring occasionally. Add reserved clam juice and additional clam juice or water. Mix well and simmer until potatoes are soft, about 20 minutes. Season with salt and pepper. Serve with oyster crackers. Serves about 10.