This recipe for crab for a New England crab stew is so unbelievably delicious, it’s almost hard to believe. Tender, succulent crab meat mingles with some classic seafood seasonings for some serious soul-stirring seafood flavor. But first, a little background because the recipe is a little unusual for New England. When I decided to make […]

If you’ve ever had a traditional bowl of miso soup, chances are it was made with a Japanese dashi broth. It’s an essential part of Japanese cuisine and gives that classic umami flavor to many Japanese dishes, especially, of course, soups! What is Dashi? Dashi is a light Japanese soup stock that’s used as a […]

Lobster stock is such a beautiful thing. Also called lobster broth, it’s light and slightly sweet with hints of anise, thyme, white wine, and the sea. It’s the secret ingredient that makes lobster bisque so fantastic. You could say the same for other lobster soups and stews like this luscious lobster chowder (pictured below) or […]

I know, a fish head floating in a bowl of soup may seem strange, or just downright terrifying, but fear not my friends! This simple fish head soup recipe is designed for my fellow Americans who did not grow up eating fish head soup. And that means just about all of us. It will therefore […]

A traditional oyster stew recipe used to be an incredibly popular dish in the eastern half of the United States. At one time it even rivaled clam chowder as one of America’s favorite seafood soup recipes. From the middle of the 18th century into the early 20th century, oyster saloons were popular establishments that specialized […]

If you have strong opinions about chowder you might freak out when you learn about Long Island clam chowder. Judging from the picture below you’re probably already a little alarmed. Yeah, it’s pink. I know, strange, isn’t it? We all know chowder allegiances run deep in the Northeast. Everyone claims the version they grew up […]

When was the last time you saw a squid stew on a menu? Probably never, right? But if you did, would you order it? Probably not, right? Why risk spending a bunch of your hard-earned money on something you’ve never had before? It would take a little leap of faith to order a squid stew. […]

Maine clam chowder is a unique twist on the more well-known New England clam chowder. The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other chowder recipes in New England, the northernmost New England versions are on the thinner and brothier side […]

In pockets around New England, there exists a Portuguese clam chowder that bears little resemblance to the more popular and famous Manhattan clam chowder. I consider it New England’s best-kept chowder secret. Few people are aware of it and yet this little-known chowder is actually native to New England. It’s also tomato-based. This may be […]

I grew up fishing for bluefish every summer on the Long Island Sound and it’s among my fondest childhood memories. Man do they put up a fight! But it’s only recently that I’ve learned to appreciate them for their culinary potential. Contrary to popular belief, they make a robust fish stock and an absolutely luscious […]

A scallop bisque is a rarity in the bisque world. You don’t see it much, if ever, on restaurant menus. Let’s face it, 99% of all bisques made in restaurants are lobster bisque. I’ll take an educated guess and say you’ve never tried a scallop bisque before. Me neither until I made this recipe. The […]

The first time I made this recipe I made it the way most chefs make a mussel bisque. That is, you steam the mussels, strain the broth, and remove the mussel meats from the shells. Then you make the bisque and the mussel meats are added whole at the end. Well, guess what? I didn’t […]