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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.
 

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Cooking Level: Expert

Home Town: Manchester, Connecticut, USA
Living In: Englewood, Florida, USA
About me:
I work for a community newspaper and have a cooking column.I love living in FL and enjoying the beach and warm weather activities that I share with my daughters and husband.

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Joseph 

Cooking Level: Intermediate
Home Town: Norwich, Connecticut, USA
Living In: Murfreesboro, Tennessee, USA
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Mr Rick Wilborn 

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Home Town: Opelika, Alabama, USA
Living In: Trumbull, Connecticut, USA
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Debbie Blake Duart 

Cooking Level: Expert
Home Town: Norwich, Connecticut, USA
Living In: Port Orange, Florida, USA
 

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Sweet Restaurant Slaw

Reviewed on May 27, 2015 by Vickygloz   view full review
Very Good!!!

Tomato Basil Salmon

Reviewed on May 26, 2015 by Mandyjeanb87   view full review
It was really good and easy too! Loved it! Will make it again.

Fresh Rhubarb Pie

Reviewed on May 26, 2015 by ctmom   view full review
Well this went incredibly well. I had never made anything with rhubarb before. Great way to...

 
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