TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Chowder made from soft or hard shell clams, as appropriate.  2, record 1, English, - clam%20chowder

Record number: 1, Textual support number: 1 OBS

In Eastern Canada, mainly soft shell clams (Mya arenaria) ("myes") are canned. Quahogs (Venus mercenaria) ("palourdes") are hard shell clams.  2, record 1, English, - clam%20chowder

Record number: 1, Textual support number: 2 OBS

chowder : a thick soup... of seafood(as clams...) usually made with milk and containing salt pork or bacon, onions, and potatoes...  3, record 1, English, - clam%20chowder

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Dans l'Est du Canada, ce sont surtout des myes que l'on récolte et que l'on met en conserve (soft shell clams), mais il peut également s'agir de palourdes (hard shell clams). En France, le mot chaudrée n'est pas suivi d'un déterminatif parce qu'il s'applique uniquement à la soupe de poisson charentaise, alors qu'au Canada, il désigne avant tout la soupe aux coquillages et pommes de terre d'Acadie et de Nouvelle-Angleterre.  1, record 1, French, - chaudr%C3%A9e%20de%20myes

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The name chowder seems to have originated from the French word chaudière(a large heavy pot used by fishermen to cook soups and stews). The name probably was carried to the French Canadian coasts and traveled from there to New England(noted for its clam chowder) and then south. Each locality on the eastern coast of the United States has its favorite recipe, based on the kinds of fish and vegetables available. The name is extended to include a mixture of vegetables only.  2, record 2, English, - fish%20chowder

Record number: 2, Textual support number: 1 OBS

A thick, chunky soup made with fresh fish.  3, record 2, English, - fish%20chowder

Record number: 2, Textual support number: 2 OBS

The most popular of chowders is clam chowder.  3, record 2, English, - fish%20chowder

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Soupe de poissons.  2, record 2, French, - chaudr%C3%A9e%20de%20poisson

Record number: 2, Textual support number: 1 OBS

chowder : En Amérique du Nord, soupe de poissons ou de fruits de mer généralement de palourdes [...]  1, record 2, French, - chaudr%C3%A9e%20de%20poisson

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A thick, chunky seafood soup, of which clam chowder is the most well known.  1, record 3, English, - chowder

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Soupe de poissons [...] qui se prépare avec de petites raies, des soles [...] Certaines variantes comportent des pommes de terre.  1, record 3, French, - chaudr%C3%A9e

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A colourful mix of spicy, fun foods, often drenched -- literally -- in island flavors.  2, record 5, English, - Caribbean%20cuisine

Record number: 5, Textual support number: 1 OBS

Meats are flavored with marinades and fry rubs and smoked in a closed pit environment to deliver jerked food delight. Hot pepper sauces, fruit-based sauces, and chiles soak foods in flavor. Soups and stews--pepperpot, quimbomba, sopito, conch chowder, bebele and more--are abundant and diverse favorites on island menus. The typical recipe revolves around meats and seafood mixed with spices, peppers, vegetables and potatoes or other tubers.  2, record 5, English, - Caribbean%20cuisine

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

C'est à la Guadeloupe et à la Martinique que l'on trouve la meilleure cuisine des Caraïbes. Bien préparés, les plats créoles mêlent toutes les influences des îles, française, indienne, africaine, à des ingrédients d'une fraîcheur exceptionnelle. Les poissons et les crustacés se distinguent en toute logique.  1, record 5, French, - cuisine%20des%20Cara%C3%AFbes

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

clam chowder made of minced clams, salt pork, onions, potatoes, and milk.  2, record 6, English, - New%20England%20clam%20chowder

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

chowder de la Nouvelle-Angleterre.  2, record 6, French, - chaudr%C3%A9e%20de%20la%20Nouvelle%2DAngleterre

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Plats de qual. - quantité, p. 21  1, record 9, French, - chowder%20de%20morue%20sal%C3%A9e%20aux%20tomates

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish