fbpx

Tag Archives for " new england "

Classic New England Fish Chowder

| Seafood Soups

Did you know that New England fish chowder was the original chowder? It actually pre-dates clam chowders by at least a hundred years. If you’re a food nerd like myself check out A History of Chowder: Four Centuries of a New England Meal. This great little book traces its development from its origins in the […]

Continue Reading

The 9 Best New England Cookbooks

| Soup Recipes

Now that I’ve lived in New England for well over a decade, I’ve acquired quite a collection of New England cookbooks. I can’t wait to contribute my own New England cookbook to this post someday! I’ve been working on such a project for over two years now. It’s still not close to being finished but […]

Continue Reading

How to Make a Maine Lobster Stew

| Seafood Soups

Similar to other New England-style shellfish stews (oyster stew, scallop stew, etc.) a Maine lobster stew is really more of a brothy, creamy soup than a thick stew. In this case, that means a base of lobster stock, cream (or half and half), and sherry. But there are two secrets that can take it from […]

Continue Reading

Smoked Haddock Chowder with a Poached Egg

| Chowder

A poached egg in a chowder? Oh yes indeed! Better yet, not just any chowder but a smoked haddock chowder. It just so happens that the flavors of smoked fish and an egg yolk complement each other really well. Who knew? Well, I guess you could say millions of Asian people certainly know, perhaps not […]

Continue Reading

How to Make a New England Crab Stew

| Seafood Soups

Truth be told, you’ll find very few recipes, be it online or in cookbooks, for a New England crab stew. Same for crab soups. Local quahogs, lobsters and mussels are much more popular in New England soups and stews than local crabs. So when I decided I wanted to make a New England crab stew, […]

Continue Reading

How to Make Crab Stock

| Bone Broths

Crab stock is not something many people make at home, at least not here in New England. However, the method for making crab stock is almost identical to lobster stock, a stock that is probably more familiar to New Englanders. And the result is the same – a wonderful, richly flavored stock that can be […]

Continue Reading

Traditional New England Scallop Stew

| Seafood Soups

A New England-style scallop stew is basically in the style of a traditional oyster stew. These old time New England shellfish “stews” are not really stews but rather brothy soups made with a combination of broth and milk or cream. Oyster stew is by far the most famous because in the late 19th and early […]

Continue Reading

New England Cioppino

| Seafood Soups

With all due respect to gumbo, cioppino is America’s most popular native seafood stew. Cioppino originated in San Francisco in the late 19th century with Italian immigrant fisherman who adapted similar native dishes, such as zuppa di pesce, into a unique tomato-based seafood medley. It has ventured far beyond its humble beginnings to become a […]

Continue Reading

New England Bouillabaisse Recipe

| Seafood Soups

There are times when the beauty in this life stops you dead in your tracks. A misty mountain vista with shades of blue and purple, a fiery orange sunset that lights up the sky, an uplifting piece of music. The same could be said of a New England bouillabaisse. When it’s done right, it’s like […]

Continue Reading

Portuguese Clam Chowder

| Chowder

Few New Englanders are aware that there’s another type of clam chowder in New England that is a tomato-based red clam chowder. This may be shocking to most New Englanders who once tried to criminalize adding tomatoes to chowder. But in pockets around New England, there’s exists a little-known Portuguese clam chowder that bears little resemblance […]

Continue Reading

Maine Clam Chowder with Steamers

| 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 types of clam chowder in New England, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. This doesn’t mean a milky Maine clam chowder isn’t hearty […]

Continue Reading