"visceral memories that provided feelings of familiarity, comfort and continuity".

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico's restaurant, was called "Chowder de Lucines" and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: