Cooking class experience — learning Clam Chowder properly

I took a cooking class specifically to learn how to make Clam Chowder correctly. The instructor explained why maple syrup is used the way it is — something I'd never understood from just eating it. The bold and smoky result when you make it yourself is different.

American cuisine is a mosaic of immigrant traditions adapted over generations. We learned how a classic diner shapes the way this dish is eaten. The class ended with the meal and a glass of root beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.