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From colonial fishing ships to presidential inaugurations, we trace the origins of Boston’s signature dish and go on a quest for a bowl of the city’s best
Left: Lunchtime at Atlantic Fish Co. Above: A cup of chowder at Legal Seafood. Opposite: A full seafood spread at Row 34

‘Whenever you’re around a cup or bowl of chowder, it’s like home’

WHEN IT COMES TO IDENTIFYING what goes into the ideal bowl of clam chowder, personal preferences vary, but one good historical reference point comes from Herman Melville's classic 1851 novel, Moby-Dick, whose protagonist Ishmael visits a fictional chowder establishment on the island of Nantucket, off the coast of Massachusetts.

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Find the complete article and many more in this issue of Lonely Planet - May 2018
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