A history of chowder: four centuries of a New England meal

Prologue: Chowder in preparation

Chowder begins. Chowder has an identity ; Chowder and the newfound lands ; Cookbooks, cod and country

The anatomy of chowder. Salt pork ; Potatoes ; Fish ; Clams

Conclusion

Appendix A: Recipes

Appendix B: Terms

Appendix C: Priscilla D. Webster versus the Blue Ship Tea Room

Appendix D: Stories.