In our first episode ever, we take a deep dive into a simmering pot of chowder - clam chowder from Herman Melville’s Moby Dick, that is. With a little historical research and some surprising ingredients, host Nick makes a clam chowder like you have never had before.
Get the recipe on Instagram @literallydelishpod
If you would like to suggest a meal (or beverage) from a work of literature for a future deep dive, send an email with the dish’s name, title of the literary work, and the author’s name to literallydelishpod@gmail.com. Keep listening to hear more of your favorite foods from books featured on Literally Delicious!
Sources:
Article citing the oldest-known chowder recipe in the United States:
https://www.seriouseats.com/how-to-make-real-new-england-clam-chowder-the-food-lab-recipe
Book where I sourced the 1838 clam chowder recipe:
https://www.amazon.com/Northern-Hospitality-Cooking-Book-England/dp/1558498613
Information on crops grown in Nantucket 1856-1880:
https://www.jstor.org/stable/1559727
Information on types of clams in Nantucket Bay:
https://spo.nmfs.noaa.gov/mfr.htm?tid=64
Professor Perry Miller’s Book on Melville The Raven and the Whale: Poe, Melville, and the New York Literary Scene:
https://www.amazon.com/gp/product/0801857503/ref=dbs_a_def_rwt_bibl_vppi_i5