The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds, and Chowder Houses

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Overview


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.

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Overview


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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Editorial Reviews

From the Publisher

A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." -Yankee Magazine

“Like writers Jane and Michael Stern…Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks…of the region.” –The New York Times

"If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer

"There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press

The New England Clam Shack Cookbook is a 211-page seafood gem.” –News & Observer

“…the ultimate taste of the coastline.” –New England Travel & Life

Publishers Weekly
Dojny (The New England Cookbook) has created a dependable travel guide for seafood lovers touring the Northeast while simultaneously offering mouthwatering recipes sure to torture those who have no access to fresh seafood or a decent deep fryer. From coastal Connecticut up through Maine, 25 clam shacks, lobster pounds and chowder houses are lovingly mapped, photographed or illustrated, and profiled with their specialty dishes presented for home cooks to take their best shot at. For those who can't make the trip, there are recipes from Two Lights Lobster Shack in Cape Elizabeth, Maine, where the fresh lobster is drizzled in butter and perked with paprika; there is also Roast Bluefish (served at The Place in Guilford, Conn.), which is caught in the Long Island Sound by the same men who immediately grill it over hickory and oak with just a little lemon and butter. Even a Grilled Cheese Sandwich with Tomato gains elite status-served by the Cod End Cookhouse in Maine, done up on bread made of oatmeal and molasses. The book also offers all the tips one would expect on how to eat lobster, shuck oysters, dig clams and fillet a fish. Lessons on regionalism include proper usage of Stuffies (i.e., stuffed clams, or stuffed quahogs, depending on where you are) and a heap of New England Clam Chowder variations, some with salt pork, and a Rhode Island Red Chowder that dares to use tomato. Other fun features include photos of essential local ingredients like Snow's All Natural Clam Juice and Golden Dipt Fry Easy breading. (May) Copyright 2003 Reed Business Information.
Library Journal
Dojny (The New England Cookbook) lives in Connecticut and spends summers in Maine. Her latest cookbook is really a celebration of summer in New England, as most clam shacks and lobster pounds are seasonal (chowder houses, somewhat more formal establishments, are more likely to be open year-round). She has chosen 25 of her favorite eating spots and profiles them, along with 80 or so recipes gathered on her travels up and down the New England coast. There are seafood chowders and stews, fried clams and other local specialties, "One-Dish Seafood Wonders," classic accompaniments, and more, including "Best Old-Fashioned Yankee Desserts." The book has a lively and appealing design, and there are entertaining sidebars on such topics as the history of the clambake, as well as useful technique boxes. Strongly recommended for regional and larger cooking collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781580174732
  • Publisher: Storey Books
  • Publication date: 5/3/2003
  • Pages: 224
  • Product dimensions: 7.38 (w) x 9.26 (h) x 0.92 (d)

Meet the Author

Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up® Maine, The New England Clam Shack Cookbook, and the AMA Family Cookbook, which won the 1997 James Beard Award. Dojny coauthored Bon Appetit’s Every-Night Cooking column, contributes to Down East magazine, and is a columnist at the Portland Press-Herald. She lives in Maine, where she can be found hanging out at clam shacks and farmers’ markets.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 22, 2003

    Summer Memories and Recipes

    Another terrific cookbook by Brooke Dojny to add to our much used collection of her earlier books. And, this one covers the place, New England, that we have vacationed for over 36 years! For years our family has used her cookbooks as a resource for planning family and party menus. Now, we can revisit our summer memories any time of the year. Our family loves cookbooks that not only have good reliable recipes but that also have a story or lesson attached. Brooke has provided us another such cookbook with her many interviews, sidebars, technique boxes and recipes. The Indian pudding recipe sounds delicious....yum...can't wait to make it for my family. Also, the Kale Soup fits right into my constant search for great one-dish meals! In addition, she has provided a New England 'foodie' guidebook for us to use to continue having wonderful summer memories ! Thanks again Brooke.

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