The Stone House Museum 1903 – 2024

What makes chowder a chowder? Where did it originate? Whether you prefer fish, clams, corn or lobster, this simple, hearty comfort, food has pleased American palates for centuries. Robert Cox, co-author of A History of Chowder, Four Centuries of A New England Meal, will give a talk on its history and importance at the Stone House Museum, 20 Maple Street, Belchertown on Thursday, November 17 at seven PM. Join us for this free entertaining lecture and refreshments. Donations are welcome.
New England’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call. It remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors and significance of every New Englander’s favorite comfort food.