new england clam chowder is that the red or the white
Clam chowder The dish originated in the Eastern United States, but is now commonly served in restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat. Many regional variations exist, but the two most prevalent are New England or "white" clam chowder and Rhode Island / Manhattan or "red" clam chowder.
Boston butt In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt".[2] In the UK it is known as "pork hand and spring", or simply "pork hand", or, as noted above, "pork shoulder on the bone".