Editing Clam chowder (section)

===New England clam chowder===
[[New England]] clam chowder, occasionally referred to as Boston or Boston-style clam chowder,<ref name=victor1>{{cite book |last1=Hirtzler |first1=Victor |title=The Hotel St. Francis cook book |date=1919 |page=84 |url=https://n2t.net/ark:/85335/m56x03}}</ref> is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams.<ref>{{cite book|author-link=Fannie Farmer|author-first1=Fannie Merritt|author-last1=Farmer|title=[[The Boston Cooking-School Cook Book]]|year=1896|page=128}}</ref> Flour or, historically, crushed [[hard tack]] may be added as a thickener.

New England clam chowder is usually accompanied by [[oyster cracker]]s. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.<ref name=soliver>{{Cite web |first= Sandy |last=Oliver |title=The Crown Pilot Cracker Escapade: 11 Years Later |publisher=The Working Waterfront |url=http://www.workingwaterfrontarchives.org/2008/03/27/the-crown-pilot-cracker-escapade/ |date=March 27, 2008 }}</ref>