Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
new england
new england
Steamer Clam Chowder
Oct 15, 2009 by
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
- Quick Glance
- 1 H, 10 M
- 2 H, 30 M
- 0
Johnnycakes
Jul 07, 2009 by
This unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
- Quick Glance
- 15 M
- 40 M
- 0
No Country for New Turkeys
Nov 22, 2008 by
Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.
In a ’64 T-Bird, Chasing a Date with a Clam
Aug 29, 2007 by
David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.
Steamed Lobster with Herb Sauce and Lobster Bisque
Jul 06, 2007 by
Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.
- Quick Glance
- 2 H
- 4 H
- 0
Rhode Island Chowder Still Confounds — and Satisfies
Jun 21, 2007 by
The longtime favorite of Rhode Islanders is a clear-broth clam chowder made with only quahogs, salt pork, potatoes, and a splash of Worcestershire sauce.
Malted Milk Ball Sundae
May 27, 2007 by
Fresh hot fudge sauce, old-timey malted milk balls, and fresh ice cream come together in a wallop of a sundae that will bring you back to your childhood.
Stuffed Quahogs
Apr 19, 2007 by
For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
Baked Seafood Imperial
Apr 15, 2006 by
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
Curried Steamed Mussels
Sep 22, 2005 by
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- Quick Glance
- 20 M
- 20 M
- 4
Yankee Bacon and Onion Scones
Nov 09, 2004 by
Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.
- Quick Glance
- 30 M
- 45 M
- 4
South Coast Portuguese Fish Chowder
Aug 10, 2000 by
The hearty fish chowder is an homage to the Portuguese in the New Bedford and Fall River, Massachusetts, areas. It’s replete with fish, spicy sausage, potatoes.