April is the last "R" month of the cool season, which traditionally marks the end of fresh wild caught shellfish for many people. Along the Atlantic coast of North America, the spring and summer months mark a change in the types of seafood that are served. While chowders and oyster dishes may be less common, fresh crabs, lobsters and fish will are becoming more common. While the "R" month rule has traditional significance and is still obeyed by millions of seafood lovers, modern seafood operations offer top quality shellfish on a year round basis.
The following links discuss chowders and shellfish that are associated with the months that contain an "r" in their names:
seafood chowder
quahog clams
oysters
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