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The French call it “chaudiere” meaning cauldron and it was the fishermen of Breton who brought the recipe to these shores, long ago. Here’s my version of New England Clam Chowder.

This luscious Chowder features three of Maine’s favored shellfish—lobster, jonah crab and dayboat scallops. The recipe is shared by Karen Watterson of “Sweet on Maine” in Yarmouth, and it’s featured in the Maine Fishermen’s Association cookbook, Catch.