New England clam chowder
“Alas, what crimes have been committed in the name of chowder! Dainty chintz-draped tea rooms, charity bazaars, church suppers, summer hotels, canning factories — all have shamelessly travestied one of America’s noblest institutions, yet while clams and onions last, the chowder shall not die.’’
— Louis P. Gouy, in The Gold Cook Book (1970)
