Not only is it New England, but there was a real chef named Breton operating in Greenville, Maine at one time, and his chowder was the best we'd ever eaten. For years we tried to duplicate his recipe, we had many good chowders, but never one like his. The one that came closest was in a cookbook by wonderful old Vincent Price, the movie actor and art expert. I think it's called the Vincent Price Cookbook. So if you want to experience something like Blue Moose chowder, that's the recipe to find.