Clam chowder

Clam chowder appeared in New England with French and British settlers who adapted local clams, salt pork, and potatoes, to create one of the most popular dishes. The name comes from the French word “chaudière” for a pot. We keep the centuries old tradition adding to the pot, onions, celery and freshly baked salmon, making it closer to the Scandinavian tradition of creamy fish soups and garnishing each plate with bacon bits.