new england

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
• 4

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
• 20

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

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 Its provenance may be outdated but its appeal transcends time.

• 35 M
• 45 M
• 40

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

• 25 M
• 1 H
• 19

Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty.

• 15 M
• 45 M
• 30

A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.

• 45 M
• 1 H
• 9

Quahogs, or ginormous clams, take center stage in this clear chowder. No tomatoes, no cream, no other ingredients that could sully the saline loveliness of clams, salt pork, potatoes, and onions.

• 35 M
• 1 H, 25 M
• 26

Quite possibly the definitive clam chowder, made simple yet spectacular with clams, salt pork, potatoes, and oodles of cream. A bold claim, we realize, yet we stand behind it.

• 1 H, 10 M
• 2 H, 30 M
• 10

Merriam-Webster defines “down easter” as “one born or living down east.” We take it to mean this lovely apple cider-y cocktail.

• 5 M
• 45 M
• 6

We tell you exactly how to make fried clams. Whole belly ones, natch, which of course are the best. And it’s soooo easy.

• 25 M
• 25 M
• 101

No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.

• 30 M
• 2 H
• 6