By Brooke Dojny
Part travelogue, half cookbook, this colourful assortment captures the original allure of latest England’s seafood delicacies. Brooke Dojny takes you on a journey of family-owned and -operated clam shacks from Connecticut to Maine and gives dozens of easy recipes for wealthy and buttery lobster, fried clams, creamy chowders, and masses extra. no matter if you’re trying to plan a delectable weekend highway journey up the coast or host a yard lobster bake, you’ll locate every thing you wish during this deliciously salty collection.
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Additional resources for The New England Clam Shack Cookbook, 2nd Edition
Upload the clams and their liquor, the clam juice, and the water. deliver to a boil, lessen the warmth to medium-low, and simmer, coated, for half-hour. 2. upload the potatoes. carry to a boil, lessen the warmth, and simmer until eventually the potatoes are smooth, approximately quarter-hour. Stir within the tomato soup, tomato purée, and cayenne, and simmer for 10 mins. Cool the chowder and refrigerate for numerous hours or in a single day. three. Reheat lightly. modify the seasonings and upload extra water if the chowder is just too thick, and serve. Lenny & Joe’s Fish story Semi-Clear Clam Chowder 6 to eight first-course servings; four main-course servings Oh, what a stunning chowder they “build” at Lenny & Joe’s in Westbrook, Connecticut. It’s performed in general southern New England kind — untouched through flour, typically transparent broth, yet with the addition of barely enough evaporated milk to melt the tough edges of this primal brew. try out getting older it for an afternoon for even higher intensity of style. parts 3⁄4 cup chopped salt beef (about three oz.) 1⁄2 cup chopped onions 1⁄2 cup chopped celery 1 cup bottled clam juice, plus any liquor from clams three cups water five cups diced all-purpose potatoes (about 11⁄2 kilos) 2 cups chopped hard-shell clams (see observe) 1⁄4 cup evaporated milk Salt and white pepper directions 1. In a wide soup pot, cook dinner the salt red meat over medium-low warmth, stirring sometimes, until eventually the fats is rendered and the red meat is crisp, approximately quarter-hour. eliminate the red meat bits with a slotted spoon, leaving the drippings within the pan. 2. upload the onions and celery to the pot and prepare dinner for 2 minutes. upload the clam juice and liquor, water, and potatoes, deliver to a boil, decrease the warmth, and cook dinner, coated, till the potatoes are smooth, approximately quarter-hour. upload the clams and simmer for five mins. (Chowder might be ready thus far and refrigerated for an afternoon. Reheat lightly ahead of continuing. ) three. Stir within the evaporated milk, season with salt and pepper to style, and serve. notice: Lenny and Joe use clean quahogs (about 4 quarts) and shuck them on the eating place. for those who open your personal, be sure you paintings over a bowl to save lots of the dear, flavorful clam liquor. If there's any leftover chowder, reheat lightly to prevent curding the milk. Clam Typing There are easy households of clams in New England: hard-shell and soft-shell. Hard-shell clams are roundish, with a thick, virtually rock-hard shell that is still tightly closed when they are taken from the salt water. They take ability to open by way of hand whilst uncooked, so while hard-shell clams are getting used in cooking, a few domestic chefs steam them or roast them on a baking sheet until eventually they open a little bit. Hard-shells comprise the subsequent kinds: Sea clams, approximately four inches or extra in diameter. they're too huge to devour complete. The strip round the stomach is often called a “clam strip” within the clam alternate. Quahogs (pronounced “co-hogs”), often approximately three inches or extra throughout; reliable whilst chopped for chowders or stuffing. (There is a little bit confusion right here, simply because in a few components “quahog” is the normal identify for hard-shell clams. ) Cherrystones, approximately 21⁄2 inches throughout.