- Paperback: 224 pages
- Publisher: Storey Publishing, LLC; First Edition edition (May 3, 2003)
- Language: English
- ISBN-10: 1580174736
- ISBN-13: 978-1580174732
- Product Dimensions: 7.4 x 0.9 x 9.3 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 19 customer reviews
- Amazon Best Sellers Rank: #276,018 in Books (See Top 100 in Books)
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The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses Paperback – May 3, 2003
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From 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.
Copyright 2003 Reed Business Information, Inc.
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
Top customer reviews
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I am a SCUBA diver and the cove near Two Lights Lobster Shack is a great place at high tide. And no dive could be complete without a lobster roll from the Lobster Shack. 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. They aren't fancy but the food is outstanding. Brooke Dojny has captured the essence of this New England cuisine and provides a wonderful insight to this uniquely Yankee culinary tradition. Lest you think that this book is only about seafood, there are chapters about chicken, sides and desserts. After all, what's a seafood dinner without a good cole slaw?
Ms. 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. Southern New England features clear or red chowders with hard-shell clams and tomatoes. Mainers consider it heresy to serve 'that red stuff' and you won't find it unless you make it yourself.
Chowders aside, the book is easy to read and a wealth of information about New England. Did I say that the recipes are great too? There is even a recipe for Whoopie Pies!! 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! That way you won't have to wait until spring to enjoy this delicious fare.