Home

Cooks

Reviews

Photos

Recipes

Find a Location:

Connecticut

Connecticut is known as the Provision State because it supplied much of the food and cannons to General Washington’s Continental Army during the American Revolution. It is also known as the Nutmeg State and “Land of Steady Habits,” a reference to its strict Protestant past. Perhaps not surprisingly, the cuisine that developed in Connecticut is characterized by hearty dishes that dare not over-stimulate the palate. Historically, the Long Island Sound and Connecticut River have supplied locals with plenty of fresh seafood, including clams, oysters, lobsters, shad, flounder, and striped bass. As with other parts of New England, fish chowder was an important dish in Connecticut. Before chowder became virtually synonymous with clams, it was typically a cod-based soup combined with salt pork and dry ships biscuits. The word chowder is an Americanization of the French word “chaudiere,” which refers to an enormous pot or caldron.

	Featured Cook Go Fish! Cooking Level: Intermediate Home Town: Bronx, New York, USA Living In: Danbury, Connecticut, USA
About me: I am married with 2 children. My aspiration is to become a Professional Bass Angler, but in the mean time I am a stay at home dad and Home Improvement Contractor. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »