Moby-DickRead about the other meals on the list.
“It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” Herman Melville’s Moby-Dick boasts an entire chapter dedicated to piping hot clam and cod chowder. In chapter 15, the little Moss anchors in Nantucket and Ishmael and Queequeg go out in search of sustenance. At an inn called Try Pots, their acute hunger, sharpened by a frosty voyage, is satiated with steaming chowder: nectar to any wind-swept seafarer.
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