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Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection.
A cookbook that offers a glimpse into the history and tradition of the clam shacks. lobster pounds, and chowder houses of New England, including recipes for clam fritters, roast bluefish, and crab cakes.
A guide book to the 75 best shacks in the Northeast with historical background, biographical portraits of the owners, highlights from the menu, driving directions, photos, recipes, and more. The clam shacks scattered along New England’s coastline have been magnets for tourists and locals for decades. These (for the most part) seasonal eateries are imbued with character, nostalgia, and plenty of good, fresh seafood that is nearly always taken from local waters. Deep-fried clams, scallops, flounder, lobster rolls, steamers, chowders, corn on the cob, french fries, onion rings, homemade ice cream--all these things scream summer, sun, sand, and fun along the hundreds of miles of New England shoreline. And the shacks themselves are sights to behold, many designed in whimsical motifs that are a delight when viewed from the road or (better yet) from a picnic table right on the premises. New England Clam Shacks will be a road-trip-style guide to the 75 or so best shacks, starting in Connecticut and heading north and east through Rhode Island, Massachusetts, New Hampshire, and Maine. Each shack entry will feature a lively general description and historical background; biographical portraits of the owners past and present; highlights from the menu; driving directions; and two to three photos of each establishment. Sidebars scattered throughout the guide will feature recipes, clam shack legends and lore, information on local fishing fleets, and personal reminiscences from a broad array of clam shack aficionados (some of them, hopefully, celebrities). In short, whatever fits the clam shack zeitgeist and spirit will find its way into this unique and useful take-along guidebook and trip planner.
Try your hand at New England style cooking with over 350 recipes. The traditional dishes has been adapted to modern ingredients & cooking methods.
From Rhode Island to Maine—80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast. Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.
150 recipes from the best seafood markets in New England From New Haven to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world. Dedicated staff bring in the freshest catches every day, so who better to get cooking tips from? The New England Seafood Markets Cookbook features delicious recipes from all around the region, including: Cappy’s Clear-Broth Clam Chowder Shackford and Gooch Salt Codfish Cakes Presidential Swordfish Smoky Monkfish and Mussels Marinara Bud’s Deviled Stuffed Clams Maine’s Original Lobster Roll Throughout, the recipes are supplemented with profiles of more than 30 of the top seafood markets?their histories, their owners, and their specialties?and sidebars that highlight the best of the area’s seaside culinary culture.
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston's top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
Offers recipes for fish, venison, poultry, and other foods, with each dish reflecting both traditional taste and today's health concerns
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack...or a Maine lobster pound...or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In The New England Clam Shack Cookbook, author and native New Englander Brooke Dojby presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts--apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more. Along the way, Dojby weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Deabates: red chowder vs. white chowder vs. clear chowder, batter-fried clams vs. crumbfried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. The New England Clam Shack Cookbook will makeyou want to drop what you're doing, grab your car keys, and head for the New England coast.
"Enables you to bring the style, fun, and flavors of summer to your table all year long."—Tom Colicchio, judge of Bravo’s Top Chef In this collection of 200 easy-to-make dishes, Jasper White shows you how to make seafood classics like creamy Cape Cod clam chowder, Maine lobster rolls, and scallops wrapped in smoky bacon. Other shack favorites include fried chicken, sausage sandwiches, grilled skirt steak, and blueberry pie. A treasure trove of information, The Summer Shack Cookbook also advises on the proper way to shuck clams, pick apart a lobster, and scale a fish. This is the only cookbook you’ll need when it’s really too hot to cook or to fuss.