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{{short description|Soup containing clams and broth or milk}}
{{Use mdy dates|date=September 2016}} {{Use mdy dates|date=September 2016}}
{{Infobox prepared food {{Infobox food
| name = Clam chowder | name = Clam chowder
| image = ] | image = Quail 07 bg 041506.jpg
| image_size = 300px
| caption = New England clam chowder. | caption = New England clam chowder.
| alternate_name = | alternate_name =
| country = United States | country = United States
| region = ] <br /> ] | region = ]
| creator = | creator =
| year = 18th century<ref name="eater">{{cite web|last1=Correa|first1=Cynthia|title=A Brief History of Clam Chowder|url=http://www.eater.com/2016/1/31/10810568/clam-chowder-manhattan-hatteras-new-england-rhode-island-minorcan-new-jersey|website=Eater|publisher=eater.com|accessdate=August 21, 2016}}</ref><ref name="time">{{cite web|title=Manhattan Clam Chowder vs. New England Clam Chowder|url=http://content.time.com/time/specials/packages/article/0,28804,2105715_2105714_2105716,00.html|accessdate=August 21, 2016}}</ref> | year = 18th century<ref name="eater">{{cite web|last1=Correa|first1=Cynthia|date=31 January 2016|title=A Brief History of Clam Chowder|url=http://www.eater.com/2016/1/31/10810568/clam-chowder-manhattan-hatteras-new-england-rhode-island-minorcan-new-jersey|website=Eater|publisher=Vox Media, LLC|access-date=August 21, 2016|archive-url=https://web.archive.org/web/20180830005021/https://www.eater.com/2016/1/31/10810568/clam-chowder-manhattan-hatteras-new-england-rhode-island-minorcan-new-jersey|archive-date=August 30, 2018|url-status=live}}</ref><ref name="time">{{cite magazine|title=Manhattan Clam Chowder vs. New England Clam Chowder|magazine=Time |date=January 31, 2012 |url=https://content.time.com/time/specials/packages/article/0,28804,2105715_2105714_2105716,00.html|access-date=August 21, 2016|last1=Sanburn |first1=Josh }}</ref>
| type = ] | type = ]
| main_ingredient = ]s, ], butter, potatoes and onions | main_ingredient = ]s, potatoes, salt pork, and onions. Cream or tomatoes may be added.
| variations = New England clam chowder, Boston clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others | variations = New England clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others
| calories = | calories =
| other = | other =
}} }}


'''Clam chowder''' is any of several ] soups containing ]s and ]. In addition to clams, common ingredients include diced potatoes, onions, and ]. Other vegetables are not typically used, but small carrot strips or a ] of ] might occasionally be added primarily for color. A garnish of ] adds both color and flavor. It is believed that clams were used in chowder because of the relative ease of harvesting them.<ref>{{cite web |url=http://whatscookingamerica.net/History/ChowderHistory.htm |title=History of Chowder, History of Clam Chowder, History of Fish Chowder |accessdate=2007-12-01 |publisher=Whatscookingamerica.net}}</ref> Clam chowder is usually served with ] or small, hexagonal ]s. '''Clam chowder''' is any of several ] soups in ] containing ]s. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them.<ref>{{cite web |url=http://whatscookingamerica.net/History/ChowderHistory.htm |title=History of Chowder, History of Clam Chowder, History of Fish Chowder |access-date=2007-12-01 |publisher=Whatscookingamerica.net}}</ref> Clam chowder is usually served with ] or small, hexagonal ]s.

The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.<ref>{{cite web|url=https://www.tastingtable.com/1146198/the-three-most-popular-types-of-clam-chowder-explained/|title=The 3 Most Popular Types Of Clam Chowder, Explained|first1=Autumn|last1=Swiers|date=December 22, 2022|access-date=July 5, 2024|website=Tasting Table|publisher=Static Media}}</ref>


==History== ==History==
Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread.<ref name=child>{{Cite book |last1=Child |first1=Lydia |title=The American Frugal Housewife |date=1832 |page=59 |publisher=Carter, Hendee, & Company |url=https://books.google.com/books?id=-5U4AQAAMAAJ&q=chowder}}</ref> The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919,<ref name=victor2/> and the current name was attested in 1934.

The earliest-established and most popular variety of clam chowder, New England clam chowder, was introduced to the region by French, Nova Scotian, or British settlers, becoming common in the 18th century. The first recipe for another variety, Manhattan clam chowder, known for using tomatoes and its consequently distinctly red coloring, was published in 1934. In 1939, the New England state of ] debated legislation that would outlaw the use of tomatoes in chowder, thereby essentially prohibiting the "Manhattan" form.<ref name="eater" />


==Primary variants and styles== ==Primary variants and styles==


Since the popularity of New England clam chowder spread throughout the United States in the 19th and 20th centuries, many other regions have introduced their own, local twists on the traditional recipe. As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.

⚫ ===Delaware clam chowder===
This variety typically consists of pre-fried cubed salt pork, salt water, potatoes, diced onions, quahogs, butter, salt, and pepper. This variety was more common in the early and mid-20th century, and likely shares most recent common ancestry with New England clam chowder.

⚫ ===Hatteras clam chowder===
⚫ Served throughout ]'s ] region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce.

⚫ ===Long Island clam chowder===
⚫ Long Island Clam Chowder is a variant that is part New England style and part Manhattan style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of ], just like the recipe, is about halfway between Manhattan and New England.<ref>{{cite web|url=http://www.longislandpress.com/2013/09/04/long-island-clam-chowder-secret-blend-slowly-catching-on/|title=Long Island Clam Chowder: Secret Blend Slowly Catching On|work=Long Island News from the Long Island Press|accessdate=October 29, 2015}}</ref> This variant is popular in many small restaurants across ].<ref>{{cite web|url=http://libn.com/youngisland/2013/09/16/long-island-clam-chowder/|title=Long Island clam chowder?|author=Louis Imbroto|work=Young Island|accessdate=October 29, 2015}}</ref>


===Manhattan clam chowder=== ===Manhattan clam chowder===
] ]
Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a ].<ref name=AAA>{{Cite web|url=https://magazine.northeast.aaa.com/daily/life/food-dining/types-of-clam-chowder/|title=The Scoop on Different Types of Clam Chowder|date=2020-02-19|website=Your AAA Network|language=en-US|access-date=2020-02-26}}</ref> Thyme is often used as a seasoning.
] clam chowder has red broth, which is tomato-based. The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine.


Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's ] during the mid-1800s.<ref name=rimonthly>{{Cite web|url=https://www.rimonthly.com/the-essential-rhode-island-quahog-guide/4/ |title=The Essential Rhode Island Quahog Guide |date=2020-09-01|website=RI Monthly |language=en-US| access-date=2021-06-03}}</ref> While ] clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder"<ref name=RockyPointRecipes>{{Cite web|url=http://rockypointpark.com/index_files/Page533.htm|title=Rocky Point Clam Chowder|website=Rocky Point Recipes|language=en-US|access-date=2021-06-14}}</ref> as it was a popular menu item at the ] Shore Dinner Hall since the park opened in 1847.<ref name=bygonefood>{{Cite web|url=http://bygonefoodandrecipes.blogspot.com/2010/01/rocky-point-shore-dinner-hall.html|title=The Rocky Point Shore Dinner Hall|date=2010-01-31|website=Bygone Food and Recipes|language=en-US|access-date=2021-06-14}}</ref>
In the 1890s, this chowder was called "] clam chowder" and "New York City clam chowder." Manhattan clam chowder was referenced in Victor Hirtzler's "Hotel St. Francis Cookbook'' (1919).{{citation needed|date=February 2014}}


This chowder was at times called by various names including "Clam Chowder – Coney Island Style" (1893).<ref name="whitehead">{{cite book |last1=Whitehead |first1=Jessup |title=Cooking for Profit |date=1893 |page=98 |publisher=The author |url=https://books.google.com/books?id=UDhEAAAAYAAJ&dq=coney+island+chowder&pg=PA98}}</ref> Manhattan clam chowder is included in Victor Hirtzler's ''Hotel St. Francis Cookbook'' (1919) and "The Delmonico Cook Book" (1890) as "clam chowder".<ref name=victor2>{{cite book |last1=Hirtzler |first1=Victor |title=The Hotel St. Francis cook book |date=1919 |page=363 |url=https://n2t.net/ark:/85335/m56x03}}</ref><ref name="Filippini">{{cite book |last1=Filippini |first1=Alessandro |title=The Delmonico Cook Book |date=1890 |page=152 |publisher=Applewood Books |isbn=9781429011747 |url=https://books.google.com/books?id=O-Z4vHJNZ0UC&dq=delmonico+clam+chowder&pg=PA91}}</ref> The "Manhattan" name is first attested in a 1934 cookbook.<ref name="eater" />
===Minorcan clam chowder===
⚫ Minorcan clam chowder is a spicy traditional version found in Florida restaurants near ] and the northeast corner of the ]. It has a tomato broth base, with a "secret ingredient", Spanish ], an extremely hot ] comparable to the ]. The datil pepper is believed to have been brought to St. Augustine by the Minorcan settlers in the 18th century, and tradition holds among Minorcan descendants that it will only thrive and grow in two places: ], Spain and St. Augustine, Florida.<ref>{{cite web|url=http://www.jstor.org/pss/30148816|author=Jean Andrews|title=A Botanical Mystery: The Elusive Trail of the Datil Pepper to St. Augustine: Jean Andrews|publisher=Jstor.org|accessdate=2012-11-15}}{{subscription required}}</ref>


===New England clam chowder=== ===New England clam chowder===
] clam chowder, occasionally referred to as Boston Clam Chowder in the Midwest, is a milk or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, even though traditionally it is rather thin (with many late 19th and early 20th century recipes using condensed milk as the base). It is commonly made with potatoes, onion, and clams. Including tomatoes is shunned; in 1939, a bill making tomatoes in clam chowder illegal was introduced in the ] legislature, but it did not pass.<ref>{{cite news |date=May 18, 1986 |url=https://query.nytimes.com/gst/fullpage.html?res=9A0DE3DB173DF93BA25756C0A960948260&sec=travel&spon=&pagewanted=print |title=Fare of the Country; New England Clams: A Fruitful Harvest |accessdate=2010-09-06 |work=The New York Times | first1=Florence | last1=Fabricant }}</ref> ] clam chowder, occasionally referred to as Boston or Boston-style clam chowder,<ref name=victor1>{{cite book |last1=Hirtzler |first1=Victor |title=The Hotel St. Francis cook book |date=1919 |page=84 |url=https://n2t.net/ark:/85335/m56x03}}</ref> is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams.<ref>], '']'', 1896, p. 128</ref> Flour or, historically, crushed ] may be added as a thickener.


New England clam chowder is usually accompanied by ]s. ] were a popular brand of cracker to accompany chowder, until the product was discontinued in 2008. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.<ref name=soliver>{{Cite journal |first= Sandy |last=Oliver |title=The Crown Pilot Cracker Escapade: 11 Years Later |publisher=The Working Waterfront |date=April 2008 |postscript= <!--None-->}}</ref> New England clam chowder is usually accompanied by ]s. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.<ref name=soliver>{{Cite web |first= Sandy |last=Oliver |title=The Crown Pilot Cracker Escapade: 11 Years Later |publisher=The Working Waterfront |url=http://www.workingwaterfrontarchives.org/2008/03/27/the-crown-pilot-cracker-escapade/ |date=March 27, 2008 }}</ref>
]s instead of flour. (Oyster crackers do not actually contain any oysters.)]]

===New Jersey clam chowder===
Its primary ingredients are chowder clams, onion, bacon, diced potatoes, pepper, celery powder, parsley, paprika or ] seasoning, asparagus, light cream, and sliced tomatoes.{{citation needed|date=March 2016}}


===Rhode Island clam chowder=== ===Rhode Island clam chowder===
] clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern ].<ref name=AAA/> In Rhode Island, it is sometimes called "South County Style" referring to ], where it apparently originated.
The traditional ] clam chowder has a clear broth and is called "South County Style", referring to the local name of ], where it originated. This chowder is still served, especially at long-established New England restaurants and hotels, such as those on ] and on the south coast of the state, where tourists favor white chowders while natives prefer the clear. This traditional clear chowder generally contains ]s, broth, potatoes, onions, and bacon.


⚫ ===Long Island clam chowder===
In some parts of the state, a red chowder is served as Rhode Island clam chowder. This red chowder has a tomato broth base and potatoes. However, unlike Manhattan red chowder, it has no chunks of tomato, nor does it contain other vegetables (such as carrots or beans). This recipe has been served, for decades, with ]s at the memorable establishments like Rocky Point and Crescent Park.
⚫ Long Island clam chowder is part New England–style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous: ] is between Manhattan and New England.<ref>{{cite web|url=http://www.longislandpress.com/2013/09/04/long-island-clam-chowder-secret-blend-slowly-catching-on/|title=Long Island Clam Chowder: Secret Blend Slowly Catching On|work=Long Island Press|date=September 4, 2013 |access-date=October 29, 2015}}</ref> The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across ].<ref>{{cite web|archive-url=https://web.archive.org/web/20150121032325/http://libn.com/youngisland/2013/09/16/long-island-clam-chowder|archive-date=2015-01-21|url=http://libn.com/youngisland/2013/09/16/long-island-clam-chowder/|title=Long Island clam chowder?|author=Louis Imbroto|work=Young Island|access-date=October 29, 2015}}</ref>


⚫ === Hatteras clam chowder ===
==Other variations==
⚫ Served throughout ] ] region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, but occasionally with chopped green onions or even hot pepper sauce.<ref>{{Cite web |title=Hatteras-Style Clam Chowder Is A Carolina Tradition |url=https://www.southernliving.com/hatteras-style-clam-chowder-8631342 |access-date=2024-07-23 |website=Southern Living |language=en}}</ref><ref>{{Cite web |last=Stancil |first=Ryan |date=2023-05-30 |title=Soup from the Sound |url=https://www.ourstate.com/soup-from-the-sound/ |access-date=2024-07-23 |website=Our State |language=en-US}}</ref>
Some restaurants serve their own unique clam chowders that do not fall into any specific categories. For example:


⚫ === Minorcan clam chowder ===
*Clam chowder is sometimes served in ] ]s, especially in San Francisco, where sourdough bread is popular with tourists and has been considered a signature dish since 1849.
⚫ Minorcan clam chowder is a spicy traditional version found in Florida restaurants near ] and the northeast corner of the Sunshine State. It has a tomato broth base, with a "secret ingredient", Spanish ], an extremely hot ] comparable to the ].<ref>{{Cite web |title=Minorcan Clam Chowder by Mary Ellen Masters, ‘The Queen of Chowder’ |url=https://totallystaugustine.com/minorcan-clam-chowder-by-mary-ellen-masters-the-queen-of-chowder/ |access-date=2024-07-23 |website=Totally St. Augustine |language=en-US}}</ref>
*In ] and ], ] is often added to New England style chowder instead of smoked pork.<ref>{{cite web |url=http://www.sanfranciscoonline.com/citysights.html |title=Bay City Guide : City Sights |accessdate=2007-12-01 |work= |archiveurl = https://web.archive.org/web/20071102064135/http://www.sanfranciscoonline.com/citysights.html <!-- Bot retrieved archive --> |archivedate = November 2, 2007}}</ref><ref>{{cite web |url=http://www.squareonepublishers.com/titles_Sourbreadbook.html |title=Square One Titles |accessdate=2007-12-01 |publisher=Squareonepublishers.com}}</ref>
*] is similar to clam chowder except that shredded ], often ], is substituted for the clams. Other ingredients are often onions and potato. A clam and fish chowder can be made with both ]s and fish.
*Except for the substitution of smoked haddock for clams, the chowders are remarkably similar to the traditional Scots broth ].


==See also== ==See also==
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{{Cookbook|New England Clam Chowder}} {{Cookbook|New England Clam Chowder}}
{{Cookbook|Manhattan Clam Chowder}} {{Cookbook|Manhattan Clam Chowder}}
{{Cookbook|Fish Chowder}}
{{Commons category|Clam chowder}} {{Commons category|Clam chowder}}
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{{Edible molluscs}}
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{{Soups}}


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Latest revision as of 04:13, 17 November 2024

Soup containing clams and broth or milk

Clam chowder
New England clam chowder.
TypeChowder
Place of originUnited States
Region or stateNew England
Invented18th century
Main ingredientsClams, potatoes, salt pork, and onions. Cream or tomatoes may be added.
VariationsNew England clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

History

Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread. The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919, and the current name was attested in 1934.

Primary variants and styles

As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.

Manhattan clam chowder

Manhattan clam chowder has a reddish color from tomatoes

Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. Thyme is often used as a seasoning.

Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's Fulton Fish Market during the mid-1800s. While Rhode Island clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder" as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847.

This chowder was at times called by various names including "Clam Chowder – Coney Island Style" (1893). Manhattan clam chowder is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". The "Manhattan" name is first attested in a 1934 cookbook.

New England clam chowder

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as a thickener.

New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Rhode Island clam chowder

Rhode Island clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern Connecticut. In Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it apparently originated.

Long Island clam chowder

Long Island clam chowder is part New England–style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous: Long Island is between Manhattan and New England. The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across Suffolk County, New York.

Hatteras clam chowder

Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, but occasionally with chopped green onions or even hot pepper sauce.

Minorcan clam chowder

Minorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Augustine and the northeast corner of the Sunshine State. It has a tomato broth base, with a "secret ingredient", Spanish datil pepper, an extremely hot chili comparable to the habanero.

See also

References

  1. ^ Correa, Cynthia (January 31, 2016). "A Brief History of Clam Chowder". Eater. Vox Media, LLC. Archived from the original on August 30, 2018. Retrieved August 21, 2016.
  2. Sanburn, Josh (January 31, 2012). "Manhattan Clam Chowder vs. New England Clam Chowder". Time. Retrieved August 21, 2016.
  3. "History of Chowder, History of Clam Chowder, History of Fish Chowder". Whatscookingamerica.net. Retrieved December 1, 2007.
  4. Swiers, Autumn (December 22, 2022). "The 3 Most Popular Types Of Clam Chowder, Explained". Tasting Table. Static Media. Retrieved July 5, 2024.
  5. Child, Lydia (1832). The American Frugal Housewife. Carter, Hendee, & Company. p. 59.
  6. ^ Hirtzler, Victor (1919). The Hotel St. Francis cook book. p. 363.
  7. ^ "The Scoop on Different Types of Clam Chowder". Your AAA Network. February 19, 2020. Retrieved February 26, 2020.
  8. "The Essential Rhode Island Quahog Guide". RI Monthly. September 1, 2020. Retrieved June 3, 2021.
  9. "Rocky Point Clam Chowder". Rocky Point Recipes. Retrieved June 14, 2021.
  10. "The Rocky Point Shore Dinner Hall". Bygone Food and Recipes. January 31, 2010. Retrieved June 14, 2021.
  11. Whitehead, Jessup (1893). Cooking for Profit. The author. p. 98.
  12. Filippini, Alessandro (1890). The Delmonico Cook Book. Applewood Books. p. 152. ISBN 9781429011747.
  13. Hirtzler, Victor (1919). The Hotel St. Francis cook book. p. 84.
  14. Fannie Merritt Farmer, The Boston Cooking-School Cook Book, 1896, p. 128
  15. Oliver, Sandy (March 27, 2008). "The Crown Pilot Cracker Escapade: 11 Years Later". The Working Waterfront.
  16. "Long Island Clam Chowder: Secret Blend Slowly Catching On". Long Island Press. September 4, 2013. Retrieved October 29, 2015.
  17. Louis Imbroto. "Long Island clam chowder?". Young Island. Archived from the original on January 21, 2015. Retrieved October 29, 2015.
  18. "Hatteras-Style Clam Chowder Is A Carolina Tradition". Southern Living. Retrieved July 23, 2024.
  19. Stancil, Ryan (May 30, 2023). "Soup from the Sound". Our State. Retrieved July 23, 2024.
  20. "Minorcan Clam Chowder by Mary Ellen Masters, 'The Queen of Chowder'". Totally St. Augustine. Retrieved July 23, 2024.

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