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The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more. Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast.
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The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses Reviews
However, aside from two Connecticut restaurants, the author virtually skips over the whole state. The author includes lots of fun facts and anecdotes. This is a great book. Just like the clear chowder I grew up eating. But other than that, no complaints. In addition to great recipes, the book is a lot of fun to read through. There are so many excellent clam shacks and seafood places in CT, and I'm hoping the 2nd edition (set to come out in May 2008) will include more recipes from my former home state. So far, we have made the clam chowder from the Seahorse Tavern, and it was superb.
It is a review of reicpes from many roadside eateries in coastal New England. DOC Just what you might expect. 'They' now tell us now it might kill you, but what the heck. If you love this vacation food, it is fun. As a cookbook, it is very limited. I find much of it repetitive, after all, how many ways are there to deep fry a clam. Buttery cholesterol laden food that almost everyone loves.
Great, fun book for those of us who know and love New England clam shacks. Nothing boring here. Very light-hearted content and lovely visual presentation, but informative as well. Excellent book, in every aspect, and would be a fun gift book or memorabilia from travels to New England. Just love it. It's fun to read and to look at, brings it all back to you about what fun those places are, and what a vanishing breed, and if you care to make some of the recipes, why they're there as well.
Chowders aside, the book is easy to read and a wealth of information about New England. In fact, the opening and closing dates for this establishment are announced in the local paper.sure signs of the arrival of spring or fall.Clam shacks are 'real' seafood restaurants. Brooke Dojny has captured the essence of this New England cuisine and provides a wonderful insight to this uniquely Yankee culinary tradition. They aren't fancy but the food is outstanding. Southern New England features clear or red chowders with hard-shell clams and tomatoes. There is even a recipe for Whoopie Pies. One year before I moved to Maine, I was visiting a friend in Yarmouth and we went for seafood at Harraseeket Lunch and Lobster.
The place was also packed, itself a tribute to the popularity of the food served there. And no dive could be complete without a lobster roll from the Lobster Shack. Mainers consider it heresy to serve 'that red stuff' and you won't find it unless you make it yourself. That way you won't have to wait until spring to enjoy this delicious fare. You can also purchase fresh shellfish for the home clambake or lobster boil.I am a SCUBA diver and the cove near Two Lights Lobster Shack is a great place at high tide. The meal consisted of 2 lobsters, fries and fresh native corn.
No cook in this region is without a recipe for them and if you haven't tried one, buy the book or stop by Harraseeket Lunch and Lobster for a scrumptious treat.In short, buy the book. After all, what's a seafood dinner without a good cole slaw.Ms. I was hooked. Lest you think that this book is only about seafood, there are chapters about chicken, sides and desserts. Did I say that the recipes are great too. Dojny also covers in detail the differences and preferences of various regions within New England.
For instance, Maine folks prefer chowder made with soft-shell clams and milk(with a little cream for a thicker base) while in Massachusetts, hard-shell clams called quahogs are used along with milk and flour for thickening. The fried clams are dipped in batter which the people 'from away' aka tourists, seem to prefer.
(and cheap).You'll also find the edit informative and fun. Hope that she does New Jersey next. Following the clam shack trail provides a perfect itinerary for the trip. If you are going to new England this summer, be sure to take along this book. I can't say that I ate in all of the places suggested, but enough of them to recognize that Ms.
I recommend it highly. Dojny knows what she's talking about. This stuff is the perfect summer food. It's a combination of tour guide, restaurant guide and beach read.
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