In the situation comedy “The Good Place”, which I’ve binge-watched twice, there’s an episode in which the town-square fountain acts as a streaming — well, oozing — giant punch bowl of chowder.
While the episode doesn’t state which type of chowder, the uber-tactful Eleanor declines a mugful with the words, “It’s basically a savoury latté with bugs in it.” So it could well be clam, although I remember my land-locked Ontarian father admitting that he’d never been able to eat lobster “because it looks just like a big cricket.” So maybe the Good Place was serving up multi-critter seafood chowder, then.
Now my Caper friend Ina, allergic to seafood, instead makes fish chowder. It’s delicious. I’ve been the grateful recipient of many a bowlful. Her husband Jim was raised in Cape Breton too, but by immigrants from Newfoundland.
Well! While researching Newfoundland today, I came across this lovely paragraph written by a shiny young 23-year-old naturalist named Joseph Banks, who spent a year studying the flora and fauna of Newfoundland and Labrador.
Ina and Jim comprise one-third of my readership. And no one’s been going anywhere this past week (it’s raining buckets, all over the ice, as I write this). So this passage is for you, Mort and Mac!
PS Joseph used no punctuation, so I’ve amended his account slightly.
After having said so much about Fishing, it will not be improper to say a little about the Fish that they catch & of the Dish they make of it Calld Chowder, which I believe is Peculiar to this Country. Tho here it is the Chief food of the Poorer, when well made [it is] a Luxury that the rich Even in England — at Least in my opinion — might be fond of. It is a Soup made with a small quantity of salt Pork cut into Small Slices, a good deal of fish, and Biscuit, Boyled for about an hour. Unlikely as this mixture appears to be Palatable, I have Scarce met with any Body in this Country Who is not fond of it.
Passage taken from an article by Jenny Higgins. ©2015, Newfoundland and Labrador Heritage Web Site.