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

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


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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.

Product Details

ISBN-13: 9781580174732
Publisher: Storey Books
Publication date: 05/03/2003
Pages: 224
Product dimensions: 7.38(w) x 9.26(h) x 0.92(d)

About 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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New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds, and Chowder Houses 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
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.