Synopses & Reviews
Rich buttery lobster, fried clams, and creamy chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with tangy tartar sauce.
Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster.
"If you love seafood, this is the book for you. Part cookbook, part restaurant guide, this book is chock full of New England lore. As a travelogue, Dojny captures the essence of New England with behind-the-scene stories of the men and women who make the region unforgettable. Added bonus: Three weekend itineraries each focused on eating. Yum!" Epicurious.com
"If you're...dreaming of a vacation on New England coast, this book will help make your dreams come true...You can almost smell the sea air as you read this combination travel book, restaurant guide, culinary history book and cookbook." Akron Beacon-Journal
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.
About the Author
Brooke Dojny is the author or coauthor of more than a dozen cookbooks, including Dishing Up® Maine and the AMA Family Cookbook, which won the James Beard Award in 1997. Brooke started her culinary career in the late 1970s when she worked as a catering director for Martha Stewart. From 1990 to 2004, Brooke coauthored (with Melanie Barnard) Bon Appetit’s monthly Every-Night Cooking column. She has written for most of the other major culinary magazines, and has been featured in Down East magazine. She lives on the coast of Maine, where she can be found hanging out at clam shacks and farmers’ markets.
Table of Contents
Foreword by Susan Hermann Loomis
Preface: Traveling on My Stomach
Chapter 1: Clam Shacks, Lobster Pounds, and Chowder Houses Defined
Chapter 2: Snacks, Appetizers, and First Courses
Chapter 3: Yankee Chowders, Seafood Stews, and Soups
Chapter 4: Top-Loaded Seafood Rolls and Other Sandwiches
Chapter 5: Lobster, Clams, and Other Shellfish
Chapter 6: Fish Fried and Boiled, and One Great Grilled Chicken
Chapter 7: One-Dish Seafood Wonders
Chapter 8: Traditional Accompaniments
Chapter 9: Best of the Best Old-Fashioned Yankee Desserts
Appendixes: Weekend Itineraries; More Stops Along the Way; Geographic Listing of Profiled Clam Shacks, Lobster Pounds, and Chowder Houses; Geographic Listing of Weekend Itineraries Stops; Resources