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.

Cape Ann-style

Marilyn Gerhart of Easton sent in a Clam Chowder recipe for Charles Fern of Emmaus. "This is a New England chowder made in the Cape Ann-style, which means it's not thickened with flour. To turn this into the thicker Boston or Cape Cod-style chowder, simply sprinkle 3 tablespoons of flour over the softened onions and celery and cook, stirring for about 1 minute before continuing with the recipe," says Marilyn. This recipe is from "The New England Clam Shack Cookbook" and the author is Brooke Dojny.

Bob Ravier of Center Valley sent in a Bread Pudding recipe for Nora Bell of Allentown. This recipe is from the Meyers family that owned the former Meyer's Restaurant, Quakertown. Nora's request for the recipe was published several months ago.

3 cups sea clam strips or other chopped hard -shell clams in liquor

1 Tbsp. salt, plus additional to taste

4 cups warm water

2 1/2 cups water

1/2 lb. salt pork diced

3/4 cup celery

3/4 cup chopped onions

6 cups peeled and diced red-skinned potatoes (8 medium-sized potatoes)

3 cups light cream

1-2 cups whole milk

Freshly ground black pepper

Drain the clams, reserving the liquor. If using strips, chop them. Place the clams in a large bowl with the tablespoon of salt and add the warm water. Let soak for 15 minutes. Scoop out 1 cup of the soaking water and reserve. Drain the clams.

Meanwhile, in a large soup pot, cook the salt pork over medium-low heat, stirring occasionally, until the pork is well browned and the fat is rendered, about 15 minutes. Use a slotted spoon to remove most of the pork pieces, leaving the drippings in the pan. Add the celery and onions, and cook until softened, about 5 minutes