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.
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Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.
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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.