The New England Clam Shack Cookbook, 2nd Edition

The New England Clam Shack Cookbook, 2nd Edition

Brooke Dojny

Language: English

Pages: 256

ISBN: 1603420266

Format: PDF / Kindle (mobi) / ePub

Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection. 

















restaurants, including Champlin’s in Narragansett, list three kinds of chowder on their menus: clear, white, and red. Clear is brothy, white is milky (and sometimes flour-thickened), and red is usually clear, with some tomato and spice added. This recipe from Champlin’s makes a pot of exemplary red chowder. At Champlin’s, the cook makes the chowder with both sea clam strips (for flavor) and chopped quahogs, but at home, you can use whatever chopped hard-shell clams you can most easily obtain. Be

meaning you line up to place your order at a counter and then take a seat at one of the picnic tables on the big screened-in deck. The extensive menu offers something for everyone and includes steamers with drawn butter, chowders, a pristine, buttery lobster stew, all manner of seafood rolls, complete shore dinners, a rich and creamy Crumb-Topped Lobster Pie, and their perennially popular Lazy Man’s Lobster (fresh-picked meat drizzled with melted butter). All seafood except scallops, which come

England shore dinner,” the menu can include any or all the traditional elements, plus or minus dishes of your own choosing. Boil or steam the lobsters, clams or mussels, and corn in the kitchen, or on a gas grill, or use a camp-style setup in the backyard with a large pot set on a tripod and heated over a propane burner. Public Clambake. But if you’re not up to even the simplified version of hosting your own clambake and you are visiting the Maine coast, you can still participate in the drama

over their 25-foot-long wood-fired grill. Mostly, it’s fresh seafood, but for non–fish fanciers (or just for a change of pace), there’s nothing more delicious than their smoky-sweet barbecued chicken breast. Gary Knowles gets 10-ounce breast halves and has them boned out but leaves on the skin to trap juiciness and flavor. Although he’s tried several types of commercial barbecue sauce, Gary keeps coming back to Ken’s brand, which is not available in retail markets, so I’ve provided a reasonable

tentacles and rings and cook, stirring, until coated with oil and beginning to turn opaque, about 3 minutes. Add the marinara sauce, bring to a boil, reduce the heat, and simmer for about 10 minutes, until the calamari is cooked through and the flavors blend. Season with salt and pepper to taste. 2. Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the pasta at a rapid boil until al dente, about 6 minutes. Drain in a colander. 3. In a large bowl or rimmed platter, toss

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