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.
Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.
Quahogs, a large clam, take center stage in this clear chowder. There are no tomatoes or cream, just the pure taste of clams, salt pork, potatoes, and onions.