new england

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.

• (1)
• 30 M
• 2 H
• 6

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.

• (2)
• 30 M
• 45 M
• 4

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.

• (1)
• 10 M
• 30 M
• 4

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

• (1)
• 45 M
• 3 H, 15 M
• 4

An intoxicatingly aromatic Portuguese classic that’s a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

• (2)
• 30 M
• 2 H, 15 M
• 6

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

• (5)
• 20 M
• 30 M
• 26

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.

• (1)
• 25 M
• 35 M
• 17

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

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.

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 Its provenance may be outdated but its appeal transcends time.

• (1)
• 35 M
• 45 M
• 40