No, not New England clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.
- 30 M
- 2 H
- 6
New England
Bacon Buttermilk Scones
Made with bacon and onion and buttermilk, these savory scones are traditionally served with soup, though when you let go of expectations, you’ll find they make a swell breakfast, too.
- 30 M
- 45 M
- 4
New England Bouillabaisse for One
Sometimes you want a lovely little pot of seafood all to yourself. This clever take on a French classic takes no more than 30 minutes and is designed for exactly those times.
- 10 M
- 30 M
- 4
Sour Cream Apple Pie
Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.
- 45 M
- 3 H, 15 M
- 4
Portuguese Fish Chowder
An intoxicatingly aromatic Portuguese classic that’s a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.
- 30 M
- 2 H, 15 M
- 6
New England Clambake
The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.
- 20 M
- 30 M
- 28
Lobster Roll
A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you’ll find along the winding highways and byways of coastal Maine.
- 25 M
- 35 M
- 17
Johnnycakes
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
- Quick Glance
- 15 M
- 45 M
- 2
In a ’64 T-Bird, Chasing a Date with a Clam
David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.
Maple Syrup Snow
Indulge your inner Laura Ingalls Wilder with this charming caramel-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated but its appeal transcends time.
- 35 M
- 45 M
- 40