Wicked Good New England Recipes
Photos and text by John William Tuohy
How to eat a lobster
Twist off the claws
Crack claws with nutcracker and remove meat
Separate the tailpiece from the body by arching the back until it cracks
Bend back and break flippers off tailpiece
Insert fork where the flippers broke off and push out tail meat
Unhinge the back; the tomalley, or liver, considered a delicacy by many, turns green when boiled
Open the body; crack it sideways; there is good meat in this section
The small claws are excellent eating; suck the meat out
June 15th is National Lobster Day.
What to look for when buying lobsters
Lobsters are sold in a range of sizes, usually starting about 1 pound. Best bet for good eating is a 1.5- to 2-pound lobster, bought live. Look for lobsters that seem lively and feisty.
Buy near the shore, from a place that sells a lot of them.
Boil lobsters in salted rather than plain tap water. If possible, use sea water.
Use enough water that all the lobsters are submerged when the water is at a rolling boil. That’s approximately 2.5 quarts per lobster. Don’t pack the lobsters into the pot.
Cook soft-shell lobsters for three minutes less than you’d cook hard-shell specimens.
To avoid ending up with a plate full of water as you eat, when you’re done boiling your lobster, hold it upside down and clip off the end of the claws to let the water run back into the pot.
Use 2 tablespoons of salt per gallon of water. Make sure you have enough water to completely cover all the lobsters.
Heat water to a rolling boil in a lobster pot or large stockpot.
Drop the lobsters into the pot. Cover if you like, but keep an eye peeled to prevent boil-overs.
Cook until the lobsters turn emphatically red, about 12 minutes for a pot of 2-pounders, 15 minutes for 3- to 4-pound lobsters.
Serve with melted butter, lemon wedges and a bib.
Mayonnaise .All the mayonnaise ingredients must be at room temperature for the mixture to emulsify.
1 large egg yolk, room temperature
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sea salt or to taste
1/2 cup canola or safflower oil
1/4 cup olive oil
1 teaspoon finely grated lemon zest
2 cooked lobsters (about 1 1/2 to 1 3/4 pounds each)
1/2 cup finely chopped inner celery ribs (reserve leaves for garnish)
4 split-top hot dog buns
2-3 tablespoons unsalted butter, melted
2 green onions, washed, thinly sliced
Celery salt or sea salt to taste
To make the mayonnaise: In a small bowl, whisk together the egg yolk, lemon juice, mustard and salt. Whisking constantly, slowly drizzle in the oils until completely incorporated. Whisk in the lemon zest. Taste and adjust, adding more lemon juice and salt if needed. It should have at least a hint of lemon. Set aside.
Remove the lobster meat from shells and dice into bite-size pieces and place in a bowl. You should have about 2 1/2 cups of lobster meat. Add celery and fold in about 6 tablespoons of mayonnaise, being careful not to break up the lobster chunks. Add more mayonnaise if you like. Season with additional salt and a drop or two of lemon juice.
Preheat the broiler. Place the hot dog rolls on a baking sheet. Toast the buns split side up, about 2 to 3 minutes, watching carefully so they don't burn. Remove from broiler and brush cut sides and top with some of the melted butter.
Baked Stuffed Lobster
To split a live lobster: Place the lobster on its back. Cross the large claws over its head and hold firmly with your left hand. This is it! Make a deep, quick incision with a sharp pointed knife and draw the knife quickly down the entire length of the body and tail
To clean lobster: Spread the lobster flat. Using a teaspoon, remove the tomalley. This will go into the stuffing. So will the coral or roe, if it happens to be a female lobster. The next step is to break the intestinal vein where it is attached to the end of the tail. Use the handle of the spoon to do this. Before you remove this vein there is another step: Use your fingers to remove the sac or stomach (a lobster's stomach is under its head). Using two fingers, remove this sac in one fell swoop. As you do this, it will break the other end of the intestinal tract. Now, use the teaspoon handle again and complete the removal of this tract. Make sure the cavity is cleaned out; you may do this by holding under running cold water. Turn lobster over and allow to drain. It is now ready for stuffing.
Stuffing for Lobster:
For 8 lobsters use the following amount:
1/2 pound butter, melted
2 cups dried bread crumbs, ground fine
2 teaspoons Worcestershire Sauce
a little salt
Preheat oven to 325 °F. Mix all together. Fill cavity of lobster with the stuffing, using a spoon for this. Divide the amount of stuffing among the number of lobsters you are baking, using amounts above as a guide. With this amount of butter in stuffing, no need to "dot" any on top. For a drier stuffing, use more bread crumbs.
Place stuffed lobsters in foil-lined pan. Alternate heads and tails so they will fit better in pan. Bring edge of foil up over end of tail of each lobster. Press foil, so it secures end of tail firmly to edge of pan. If you do not do this, tails are apt to curl up as they bake. Remove plugs from claws if you wish.
Bake for 50 minutes, depending upon size of lobsters.
New England lobster salad
1 pound fully cooked lobster meat, or 5 pounds live lobsters
1 medium cucumber (5 to 6 ounces), peeled, seeded and finely diced
½ cup Special Tarragon Mayonnaise* or bottled mayonnaise
3 small scallions (white and most of the green parts), thinly sliced kosher or sea salt freshly ground black pepper
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into half-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt (if needed) and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Chowder comes from the French word "Chaudière," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England. By 1836, clam chowder was already well known in Boston and served at Ye Olde Union Oyster House, the nation's oldest continuously operating restaurant.
Boston style Clam Chowder is white, creamy, and packed with clams and potatoes. Manhattan style clam chowder came later, circa 1930 with the addition of tomatoes in place of milk, the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. Manhattan style Clam Chowder is red, has clams but no potatoes. It isn’t actually from Manhattan. It was dubbed "Manhattan-style" by scornful New Englanders. Traditional Rhode Island clam chowder has clear broth.
New England Clam Chowder
6 ounces (about 6 slices) thick-sliced bacon, cut into ¼-inch dice.
About 2 cups diced yellow onion (¼-inch dice).
¾ cup diced celery (¼-inch dice)
1 large carrot, peeled and finely grated (about ¾ cup)
1 tablespoon dried dill
2 teaspoons dried thyme
½ teaspoon freshly ground white pepper⅓ to ½ cup unbleached all-purpose flour
3 cups bottled clam juice
½ cup dry white wine
2 dried bay leaves
3 cans (6.5 ounces each) chopped clams, with their juices
1 cup half-and-half
3 cups diced cooked potatoes (¼-inch dice; any variety will work)
Salt and freshly ground black pepper
Cook the bacon in a large stockpot over medium heat, stirring occasionally, until it is crisp, 15 to 20 minutes. Add the onion, celery, carrot, dill, thyme, and white pepper to the pot, and cook, stirring frequently, until the vegetables are soft, 10 to 15 minutes.
Add ⅓ cup of the flour and cook, stirring constantly, over medium-low heat to make a thick roux. Cook for 3 to 4 minutes to eliminate the raw flour taste. If the roux is oily, add more of the flour and continue cooking for 2 more minutes. (The exact quantity of flour needed will depend upon the amount of bacon fat in your pot.)
Add the clam juice, wine, and bay leaves, and raise the heat to medium. Cook, uncovered, stirring occasionally, until the mixture is hot and has thickened, 10 to 15 minutes. Add the chopped clams with their juices, the half-and-half, and the potatoes, and cook gently until the soup is hot. Season the chowder with salt and pepper to taste.
Another variation of New England clam chowder
3 cups water or fish stock
1-cup dry white wine
2 garlic cloves, crushed
1 bay leaf
2 to 3 thyme sprigs
1 Italian parsley sprig
6 to 8 pounds littleneck clams, cherrystone clams or cockles, washed in running water
4 ounces bacon, diced
1 large or 2 medium white onions, cut into small dice
2 to 3 potatoes (2 pounds), peeled and cut into ½-inch dice
2 cups heavy cream
3 tablespoons minced fresh Italian parsley
-Black pepper in a mill
Put the water or fish stock and wine in a large soup pot, add the garlic, bay leaf, thyme and parsley and bring to a boil over high heat. Reduce the heat so the liquid simmers, add the clams or cockles, cover the pot and steam until the clams open, about 8 to 10 minutes, or a bit longer.
Remove the lid and use a slotted spoon to transfer the clams to a wide shallow bowl to cool. Meanwhile, strain the cooking liquid through several layers of cheesecloth, reserving the liquid and discard the aromatics.
When the clams are cool enough to touch, remove the cooked clams from their shells. Chop the clams into ½-inch pieces; if using cockles, leave them whole. Set them aside.
Cook the bacon in a heavy saucepan set over medium heat until it is almost but not quite fully crisp. Transfer the bacon to absorbent paper.
Cook the onions in the bacon fat over low heat until they are very limp and fragrant, about 18 minutes. Season lightly with kosher salt. Add the reserved cooking liquid and the potatoes, bring to a boil over medium heat, lower the heat and simmer gently until the potatoes are tender, about 15 to 20 minutes.
Use an immersion blender to puree a small portion of the soup by inserting the blender near the side of the pot and moving it in a small circular motion; puree no more than one-quarter of the soup. If you do not have an immersion blender, press a ladleful or two of the potatoes through a strainer or food mill.
Stir in the clams or cockles and the bacon and simmer five minutes. Add the cream and the parsley and simmer very gently until heated through. Season very generously with black pepper and remove from the heat.
New England Fish Stock
Place 3 pounds fish heads, tails and bones that have been rinsed in several changes of cold water into a stockpot, along with a yellow onion cut in quarters, the white part of one leek, 2 inner stalks of celery and 2 tablespoons kosher salt. Add 1-cup dry white wine and 7 cups water.
Bring to a boil over medium heat, reduce the heat to low and simmer gently for 30 minutes.
Remove from the heat, cool slightly and strain into a clean container. Store, covered, in the refrigerator and use within three days or freeze for up to 3 months.
Rhode Island Fish Chowder
1 lb. salt pork, cut into strips, soaked in boiling water 5 minutes and drained
4 lb. cod or sea bass fillets, cut into 4-inch squares
3 c. finely chopped onions
1 Tbl. chopped fresh summer savory or one tsp. dried savory
3 Tbl. chopped parsley
1/8 tsp. cayenne pepper
Split pilot crackers, cream crackers or ship biscuits or any plain, unsalted crackers that have not been oil-dipped
3 Tbl. butter
1 Tbl. Flour
Make a layer of the salt pork in the bottom of a chowder kettle. Top with a layer of the fish, then the onions and season with some of the savory, parsley and cayenne.
Make a layer of the crackers. Repeat layers until all ingredients are used, ending with crackers that have been spread with two tablespoons of the butter.
Pour water down the side of the kettle until water almost covers top layer of crackers. Bring to a boil, cover and simmer one hour. Replenish water level with boiling water if level sinks too low.
Decant the liquid into a saucepan. Blend together the remaining butter and the flour and gradually whisk the mixture into the simmering liquid.
Transfer solid part of chowder to a tureen or soup bowls and pour thickened liquid over.
Smoked scallop and mussel chowder
1 ½ cups light cream
4 ounces smoked scallops
4 ounces smoked mussels
2 slices bacon, finely chopped
1 large onion, chopped
3 cups whole milk
16 small red potatoes, halved or quartered
Handful fresh dill, finely chopped (for garnish)
In a small saucepan over medium heat, bring cream to a simmer. Remove from heat, and add smoked scallops and mussels; set aside.
In another saucepan over medium-high heat, render the bacon, stirring occasionally, for 5 minutes or until crisp. With a slotted spoon, transfer bacon to a plate lined with paper towels.
Add the onion to the pan, and cook, stirring often, for 8 minutes or until translucent.
Add the milk and bring the mixture to a simmer. Add potatoes, lower the heat, and simmer for 20 minutes or until potatoes are tender.
Gently stir in cream and smoked shellfish. Cook for 3 minutes, or until the chowder is hot. Ladle into bowls and garnish with bacon and dill.
Maine Oyster Chowder
2 (tablespoon) unsalted butter
4 (slice) bacon, coarsely chopped
1 small yellow onion, finely diced
1 (stalk) celery, thinly sliced
1 small carrot, peeled and finely diced
1/2 red bell pepper, seeded and finely diced
3 (cup) heavy cream
1 (cup) dry white wine
1/48 (oz) salt and fresh-ground black pepper, to taste
1 small fresh shucked oysters with their liquor
2 (tablespoon) flat leaf parsley, chopped
2 (teaspoon) fine-chopped fresh tarragon or chives
In a large nonreactive pot over medium heat, melt the butter. Add the bacon and sauté 2 to 3 minutes or just until it begins to brown. Using a slotted spoon, transfer to paper towels to drain, set aside.
Pour off about half the fat from the pot and return the pot to medium heat. Add the onions, celery, carrots and bell peppers.
Stir well, cover and reduce heat to low. Cook, stirring occasionally, about 12 minutes or until the vegetables are soft.
Add the cream, wine, salt and pepper; raise the heat to medium. Heat just until bubbles appear around the edges of the pot.
Reduce heat to low, add the oysters and their liquor and the reserved bacon. Simmer very gently 1 to 2 minutes or until the oysters are slightly firm to the touch and cooked through do not boil. Stir in the parsley and tarragon or chives.
Rhode Island Clam Chowder
1 lb clam (shucked)
3 cups clam juice
3 cups chicken stock
14 cup butter
2 onions (diced)
2 stalks chopped celery (with leaves)
15 ozs fingerling potatoes (drained and quartered)
3 tbsps dill weed (dried)
2 tbsps black pepper (ground)
1 tsp salt
1 pinch cayenne pepper
2 drops hot pepper sauce (tabasco or to taste)
14 cup fresh parsley (chopped, optional)
Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
Rhode Island Red Clam Chowder
46 clam juice (fluid ounce)
10 ozs juices (baby clams drained, reserved)
2 onions (chopped)
3 carrot (chopped)
3 potatoes (peeled and cut into 12 inch cubes) 10 34 ozs condensed tomato soup
6 12 ozs canned tomatoes (sauce)
2 tbsps parsley (dried)
black pepper (ground, taste)
Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
New England Fish Chowder
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don’t it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
Shrimp and Corn Chowder
1 large onion, chopped fine
1 lb red potatoes, chopped
1/2 cup diced cooked bacon
1 (14-3/4 oz can) cream-style corn
1 (14-1/2 oz can) fat-free, low-sodium chicken broth
1 cup light cream or fat-free half-and-half
1 lb large shrimp, peeled, deveined
2 tbsp. light olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp fresh chopped parsley or basil, optional
1 tsp crispy fried onions, optional
Cook bacon until crisp, drain, dice, set aside. In a large pot over medium heat oil add onion, potatoes, and bacon. Cook until softened. Add corn, broth, light cream, salt and pepper. Bring to a boil.
Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp. Cooked until pink and cooked through. Sprinkle with parsley or basil before serving. Garnish with crispy fried onions.
Seafood Stew Recipe with Lobster, Scallops and Clams
2 live lobsters, 1 lb each
2 - 1/2 cups 1.5% milk
1/2 lb scallop meat
1 T butter
1/2 tsp paprika
2.5 cups 1.5% milk
Cook lobsters in a gallon and a half of rapidly water and 3/8 cup salt for 4 min. Drain and cool.
Wash scallops and clams.
Remove lobster tail, claw and knuckle meat. Cut into 3/4" pieces. Reserve bodies for another use.
Melt butter in deep-sided pan. Add lobster meat and sauté for about a minute. Add paprika and toss for another couple of minutes.
Add the milk, scallops and clams. Heat slowly for 5 minutes but do not boil. Remove from heat and let rest, covered, for about 30 minutes.
Reheat gently, correct seasoning and ladle into bowls. Garnish with minced chives or parsley if desired.
New England Bouillabaisse Recipe
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, peeled and chopped
1 medium tomato, chopped
2 cups fish broth (see headnote)
A few fresh parsley stems
Pinch of fennel seeds
Salt and freshly ground pepper to taste
4 or 5 small clams
1 dozen mussels
A piece of freshly cooked or leftover cooked fish, whether white fish or salmon (about 4 ounces)
A sprinkling of chopped parsley
2 medium lobsters, undercooked
2 cups water
1 quart milk
6 tablespoons butter
2 tablespoons flour
2 cups oyster crackers rolled to a dust
1 teaspoon salt
few grains cayenne
Remove meat from shell and large claws and pass through fine grinder. Break body and small claws, cover with water, bring slowly to boiling point, and cook 20 minutes. Drain and add liquor to milk and scald. Melt butter; stir in flour and cracker crumbs; gradually stir in hot liquid and cook 5 minutes, stirring till smooth and thickened. Add seasonings and lobster meat, and heat thoroughly. Add remaining butter and serve.
New England Lobster and Mussels
1 head fennel - chopped
4 stalks celery - chopped
2 large Spanish onions - chopped
4 clove garlic
1 red pepper - roasted and peeled
1 jalapeno - split
1 bay leaf
2 stalks Parsley
4 sprigs Thyme
2 lobsters 1 ½ pounds each
2 pounds mussels
2 10oz can whole peeled tomato
1 2 oz can tomato paste
2 cups white wine
3 quarts chicken stock
1 large stock pot
1 medium stock pot with boiling water
4 tablespoons Butter
1 cup Cream
Bring a large stock pot to a boil, lightly salted
Boil lobsters for 5 minutes, remove from water, twist off the tails, cook claws and body’s for 2 more minutes
Remove lobster and transfer to an ice bath along with the tails
Drain water, wash the pot return to stove
Over medium high heat sauté fennel, celery, onions until caramelization begins.
Add crushed garlic, jalapeno, roasted pepper, tomato paste making sure to stir paste until it’s incorporated.
Once tomato paste starts to stick to the bottom of pan deglaze with 1 cup white wine, repeat once more.
Add lobster bodies, and shells from claws, tails, knuckles, chicken stock, herbs, pinch of salt, bring to a simmer covered for 90 minutes.
Pull the shells and herbs using a slotted spoon, discard
In a blender puree the broth with veg, butter, and cream.
Run the sauce through a fine mesh strainer 2-3 times until all of the sediment is left behind.
You can freeze the sauce for up to 6 months.
For the dish:
In a medium sauté pan over medium heat, sauté garlic, shallots once golden add mussels, 16 ounces of lobster broth simmer until all of the mussels are open, finish with a touch of butter, mix of chopped lobster meat, tail, claws, knuckles. Finish with red pepper flakes if you want it spicier. Top with chopped parsley and lemon zest.
Serve with toasted bread
Bacon wrapped scallops
1 1/2 pounds of prawns 10/20 is the size you would like
20+ strips of smoked bacon
1 pinch of dried thyme
Salt and pepper to season
Wrap each scallop with bacon and secure it with a wooden pick. Then place them in the refrigerator to chill. Fry the scallops in batches until they have a nice white color. Season them out of the pan with thyme, salt and pepper.
Scallop and Shrimp Newburg Casserole
2 cups of cooked brown rice
1/2 cup dry white wine
1-1/2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 bay leaf
1 lb. large shrimp - peeled and deveined
1 lb. sea scallops
1 cup heavy cream
4 egg yolks - beaten
1/4 cup cream sherry
Heat the oven to 325 degrees and coat a 2 quart casserole with cooking spray. Spoon brown rice into the prepared casserole.
In a medium-size skillet, combine the wine, butter, salt, black pepper, cayenne pepper and bay leaf.
Bring to a simmer and add shrimp, cooking for 4 minutes over medium heat.
Remove shrimp and reserve. Add the scallops and cook for 5 minutes.
Remove scallops and reserve.
Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard, reserving cooking liquid.
In a small saucepan, whisk together the cream and egg yolks.
Heat over medium-high heat for 2 minutes, whisking constantly, until thickened. Mix together the shrimp, scallops, reduced cooking liquid and cream mixture.
Spoon the mixture evenly over the rice and pour cream sherry over the top.
Bake for 25 minutes.
Let stand for 15 minutes before service.
Pan Seared Sea Scallops
2-3 tablespoons organic expeller pressed canola oil or pasture butter (optional)
8 wild scallops, or about ½ pound, rinsed and patted dry
sea salt to taste
Warm oil in pan over medium-high heat, elevating it to a searing-ready temperature. Add salt over top and bottom of each scallop in pinches, to taste.
When oil begins to smoke, add scallops, one at a time, using tongs. You should here a nice “sizzle” as you place each scallop onto the pan. And after placing each scallop onto the pan, remember not to move it.
When you begin to see browning/crusting about ¼ inch thick on the side you are searing, flip the scallop and repeat on the other side.
Remove each scallop using tongs after the top and bottom of the scallop is sufficiently seared which takes approximately 2-3 minutes for either side. The middle of the scallop should appear translucent. Be careful not to overcook the scallops, which can result in a rubbery bite as opposed to a soft and creamy texture.
Pat any excess oil off each scallop with paper towels if desired. Enjoy immediately with your favorite salsa, sweet corn, or sauce
New England Clam Appetizer
Serves 4 guests
18 - 24 small clams from your local fish store. Refrigerate and follow proper food handling procedures.
1/3 cup olive oil.
3 cloves fresh garlic from your vegetable garden or grocery store, finely chopped or garlic granules.
2 to 3 teaspoons Italian flavored bread crumbs.
1/3 to 1/2 cup fresh water.
1/3 cup dry white wine .
2 teaspoons chopped, freshly picked garden Italian parsley or dried parsley.
Soak the clams in cool water for 1 hour to release any digested sand.
Heat olive oil in a heavy cast iron skillet or casserole and brown the garlic over low heat.
Add clams, sauté gently over low heat until they are open.
Mix bread crumbs with the water and add to the clams along with the white wine. Cook this mixture over low heat for 10 minutes, gently rocking the pan back and forth to thicken the delicious sauce and marinate the clams.
Remove from heat, and serve.
New England Clam Bake
2 pounds red new potatoes
6 to 8 chicken thighs
5 pounds fresh seaweed or rockweed
6 to 8 ears of corn, left in the husk, silks removed
3 or 4 lobsters (2 pounds each)
2 pounds chorizo sausage
3 pounds steamers or other soft-shell clams
1 1/2 to 2 cups drawn butter (optional), for serving
Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
1 pt clams (shucked fresh)
1 cup crackers (crushed unsalted)
12 cup round (crushed, buttery crackers)
4 green onions (minced)
2 large eggs (lightly beaten)
2 tbsps. all-purpose flour
2 tbsps. lemon juice
14 tsp freshly ground pepper
14 cup butter (margarine divided
Drain clams, reserving 2 tablespoons juice. Chop clams, and set aside.
Stir together clams, reserved clam juice, unsalted crackers, and next 6 ingredients; shape into 12 patties.
Melt 2 tablespoons butter in large skillet over medium-high heat; add 6 patties, and cook 3 to 4 minutes on each side or until golden. Repeat with remaining butter and patties. Serve immediately with Tartar Sauce.
2 (6.5-ounce) cans minced clams may be substituted for 1 pint shucked fresh clams. Drain clams, reserving 2 tablespoons juice.
Maine Clam Cakes
2 small cans chopped clams and their juice,
1 c. whole wheat pastry flour,
1 tsp. baking powder,
¼ c. finely chopped shallots or onion,
½ tsp. Dijon mustard,
½ tsp. Hungarian paprika,
½ tsp. old bay seasoning,
2 tsp. fresh chopped parsley,
1 tsp. sugar,
1 Tb. melted butter
juice of half lemon with its zest.
Add salt and pepper or Cajun seasoning to taste. You can leave out some of the seasonings if you prefer them milder.
Batter will be thick. Fry three or more ½ inch thick patties on medium heat in a nonstick skillet barely coated with a little vegetable oil until lightly browned on each side. Serve with tartar sauce (half each of mayonnaise and pickle relish) and lemon wedges. Recipe can be easily cut in half.
Clam Cakes, Rhode Island style
Ingredients ( Makes 30-36)
1 1/4 cup minced clams, Quahogs preferred, or other hard shell clams
1/2-3/4 cup corn cut off the cob, raw or cooked, silver queen or shoepeg preferred
1/2 cup buttermilk (or regular milk otherwise)
1/2 cup clam broth
1/2 cup beer, Narragansett suggested, or more clam broth
2 1/2 cups all- purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1-teaspoon light brown sugar or maple syrup
canola oil for deep-frying
You will need 4 quarts of clams. Scrub the shells and steam until they open. (About 5 minutes.)
Do not overcook. Immediately remove the quahogs from the pot.
Save the broth to use in a chowder base.
When clams are cool, mince into 1/8 to 1/4 inch chunks. Make sure there is no sand in the bellies.
Mix the eggs, milk, broth, and beer together. Stir in the minced clams and corn.
Mix the dry ingredients together. Stir in the wet ingredients.
When your oil is sizzling, drop a tablespoon at a time of the batter into the oil.
When each has turned golden brown and floats to the top, drain on paper towels.
Grilled Clams with Garlic Butter
1/4 cup dry white wine
1/4 cup heavy cream
1/2 pounds little neck clams, well- scrubbed
For the sauce:
Heat 3 tablespoons butter in a saucepan over low heat until foamy.
Add garlic and sauté, stirring, about 30 seconds.
Add wine and cream, increase to medium-high heat and simmer to reduce by half, about 8 minutes.
Add the remaining butter, one piece at a time, whisking constantly until the sauce is shiny and thick enough to coat the back of a spoon.
Remove from heat, add chives and season with salt and pepper.
For the clams
Line a platter or plates with rock salt.
Place clams directly on the grill, medium heat.
Grill without turning them, until they pop open, 8-10 minutes.
Transfer immediately with tongs and place on rock salt. Use tongs to widen the shell opening and spoon 1-teaspoon sauce over each clam.
3 to 4 pounds live small hard-shelled clams ( called littlenecks in the New England ) If the shells of the live clams are open, tap on shell. If it does not close, throw away the clam.
3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems, 3 cloves garlic, lightly chopped
1 bottle dry white wine
1/2 teaspoon red pepper flakes
Melted unsalted butter**
Thick slices of French Bread
Soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 of gallon water) to which you have added 1 cup cornmeal.
One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).
In a steamer pot or a large kettle, melt butter; sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not overcook, as clams will become tough and rubbery (discard any clams that do not open).
Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.
Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.
Baked clams. (Clams Casino.)
24 large clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup minced onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil
In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside. Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.
(New Haven Style Clam Pizza)
1 teaspoon sugar
1 cup warm water
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 to 2 3/4 cups all-purpose flour
2 teaspoons salt
3 large garlic cloves, minced
1/4 cup olive oil
cornmeal for sprinkling baker's peel
12 littleneck clams, schucked, reserving liquor
1 teaspoon dried oregano, crumbled
2 tablespoons freshly grated Romano cheese
print a shopping list for this recipe
In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
Transfer dough to a floured surface and clean and oil large bowl.
Knead dough vigorously, incorporating as much of remaining 3/4 cup flour as necessary to create a silky dough, a full 15 minutes.
Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
While dough is rising, in a small bowl combine garlic and oil and chill, covered.
Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes. While dough is resting, let garlic oil come to room temperature.
Brush dough evenly with garlic oil, leaving a 1/2-inch border untouched. Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano.
Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 15 minutes, or until crust is medium brown.
New England Fried Clams
3 cups soft shell clams or 3 cups long-neck clams , drained, and shucked
vegetable oil , for deep frying
1 cup evaporated milk
1 teaspoon salt
1/2 cup corn flour (not cornmeal)
Preheat oven to its lowest setting.
Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
Pour vegetable oil into a deep fryer, heavy saucepan, to a depth of about 3".
Heat oil to 375°F.
In a bowl, beat the eggs until well blended, then stir in the milk and salt.
Spread the flour on a lg. strip of wax paper. Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
Pick up a handful of the soaked clams, and roll them in the flour until well coated.
Shake off any excess flour before dropping in the oil. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
Stuffed Quahogs (Stuffies)
Shuck a dozen chowder-size quahogs, separating meat and liquid in two bowls.
Chop fine the quahog meat.
Chop fine perhaps 4 tablespoons of green pepper.
Chop fine same amount of onion.
Mix all ingredients together with a few red pepper flakes and approximately one cup of bread crumbs. Gradually add a few teaspoons of the quahog liquid at a time to the mixture until moist. Press into one half of each quahog shell to make a mound. Bake in preheated 375 F oven until piping hot. If you wish, broil briefly until top is crisp.
1 1/2 cups panko
1 cup flour
1 pound cod filet, preferably center cut
Salt and pepper
Pulse the panko in a food processor until the crumb is fairly fine, then transfer it to a wide dish. Put the flour in another wide dish. Beat the eggs in a third wide dish. Set aside.
Cut the fish into fat, evenly thick sticks about 3/4 inch thick by 3 inches long. Season them all over with salt and pepper. Dredge the fish, one piece at a time, first in the flour, then in the eggs, then in the panko. If you like, set the fish sticks on a wire rack to rest as you bread them, up to an hour before frying them.
Add enough oil to a large cast-iron skillet to reach a depth of 1–2 inches. Heat the oil over medium heat until it is hot but not smoking, ideally to a temperature of 350°F (use a candy thermometer to check the temperature).
Working in batches to avoid crowding the skillet, fry the fish sticks in the hot oil until golden brown all over, 5–6 minutes. Transfer the fish sticks with metal tongs or a slotted spatula to a wire rack set over paper towels to drain. Season with salt while still hot. Serve with lemon wedges and/or tartar sauce.
Cod Fish Cakes Recipe
1 lb. of cod fillets
2 medium-sized russet potatoes
1-cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp. freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1/2 teaspoon pepper
2 eggs, lightly beaten
Grape seed oil, or other high smoke point oil such as canola oil, for frying
Boil and mash the potatoes, set them aside.
Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.
Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs. Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.
Boston Baked Beans
4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
2 ounces bacon (2 slices), cut into 1/4-inch pieces
1 medium onion, chopped fine
1/3 cup mild molasses
¼ cup maple syrup
1 ½ tablespoons Gulden’s spicy brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
1 teaspoon cider vinegar
1 tablespoon mild molasses
Ground black pepper
Adjust rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/3 cup molasses, maple syrup, mustard, beans, 1 ¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil.
Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.
New England-style beef and beans
1/2 lb lean ground beef
1/2 lb maple-flavored bacon, diced.
1 md onion, chopped
1/3 c sugar
1/3 c packed, light brown sugar
1/4 c ketchup
1/4 c favorite bbq sauce
1 Tbsp mustard
1/2 tsp pepper
1/2 tsp chili powder
1/ 16 oz can pork and beans, undrained.
1/16 oz can red kidney beans, rinsed, drained.
1/16 oz can great nothern beans, rinsed, drained.
Spray a lg skillet w/ cooking spray, heat over med-high heat. Add ground beef, bacon and onion. Cook until beef is no longer pink. Drain fat from pan. In bowl, combine remaining ingredients, add to beef mix. Stir to mix well. Place in a 2-1/2-quart casserole dish. Bake, uncovered for 1 hr, stirring occasionally.
New England Pot Roast
1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
1 to 2 teaspoons salt
1 teaspoon pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed
1/2 cup cold water
1/4 cup all-purpose flour
In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
Rhode Island Wieners
2 onions, minced
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
2 tablespoons celery salt
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
In a medium sauce pot boil hot dogs with salt and steam buns.
When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Johnny Cakes (Hotcakes)
1 cup self-rising cornmeal (yellow or white)
1/3 cup self-rising flour
cup boiling water
1 teaspoon salt
teaspoon black pepper
Instructions: In a large bowl, combine cornmeal and flour. Gradually stir in boiling water. Allow mixture to rest at room temperature for about five minutes. Slowly stir in enough milk to form a fairly thin batter. The batter should be about the same consistency as typical pancake batter. Add salt and pepper and stir.
Grease an iron skillet with the oil and heat over medium. When pan is hot, ladle batter into pan, making small round cakes. When the Johnny cakes are brown on one side, flip them over to brown the other side.
New England Pumpkin Roll
1 c all-purpose flour
1 1/4 tsp baking powder
1 tsp ground cinnamon
3/4 tsp ginger
1/2 tsp salt
1/8 tsp ground nutmeg
4 lg eggs
1 c granulated sugar
1 1/2 tsp vanilla
1 tsp lemon juice
2/3 c solid packed canned pumpkin
10 oz. cream cheese softened
4 Tbsp. butter, softened
1 1/4 c confectioners' sugar
1 tsp vanilla extract
whipped cream for garnish
Preheat oven to 350 degrees. Line bottom of a 17 1/2 by 11 1/2 inch jelly roll pan with aluminum foil leaving a 2-inch overhang on the short ends. Fold overhang underneath pan. Butter aluminum foil and sides of pan. Lightly dust bottom and sides of pan with flour. Tap out excess. Sift together flour, baking powder, cinnamon, ginger, salt and nutmeg. In a stand mixer beat eggs until frothy. Add sugar in slow stream. Continue beating for 10-12 minutes or until mixture has tripled in volume and batter is pale yellow and forms thick ribbons when beaters are lifted. Beat in vanilla, lemon juice. Fold in pumpkin.
Resift half of the flour mixture over batter. Using a large spatula fold the flour mixture into batter making sure to bring spatula to bottom bowl to free any flour that may be clinging to the bottom and side of bowl. Resift remaining flour mixture over the batter and fold it in. Scrap batter into prepared pan and spread it evenly with a spatula. Bake sponge cake for 15-18 minutes or until the center of cake springs back when pressed gently. Run top of a knife around edges of pan. Lightly dust a clean kitchen towel with confectionery sugar. Invert cake onto towel and remove pan. Carefully peel off foil. Starting at long side roll cake and towel together into a tight cylinder. Cool on wire rack.
To prepare filling, beat cream cheese, butter and confectioners' sugar for 8-10 minutes on medium-high speed. Beat in vanilla. Carefully unroll cake. Spread filling over cake. Reroll cake (not in towel this time) into a tight cylinder. Wrap the roll in a piece of aluminum foil. Twist ends of foil to secure the round shape of roll. Refrigerate overnight. Cut into 1/2 inch slices and top with whipped cream.
Old-Fashioned Brown Bread
¾ to 1½ cups sour milk
⅓ cup sugar
¼ cup molasses
½ cup cornmeal
4 slices stale bread, torn into small pieces
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Heat water to boiling for steaming brown bread. Grease a pudding bowl, coffee can, tin mold, loaf pan or, if you have one, lard pail. Combine milk, sugar, molasses and cornmeal and add breadcrumbs to it. Let soak. Meanwhile, sift together flour, baking powder and soda and salt. Stir milk and crumb mixture, and if it is dry rather than like stiff dough, add more milk. Add flour mixture, stir to mix, and put batter in baking container. Put in a hot water bath in the oven at 325 degrees Fahrenheit or in a steamer on top of the stove over low heat. Bake or steam 2½ to 3 hours. It is done when it pulls away from the sides, and a tester inserted comes out clean.
New England Apple Cider and Pumpkin Bread Recipe
Makes one (1) loaf.
1 cup freshly pressed and blended New England apple cider
1/4 cup fresh made or canned apple sauce
1 cup canned pumpkin purée or fresh from your garden pumpkin patch
2 large fresh eggs from the chicken coop
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
1 tablespoon freshly grated orange zest or orange peel granules
2 cups all-purpose flour
3 teaspoons fresh double-acting baking powder
1/2 teaspoon salt or try sea salt
3/4 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground mace
1/2 cup freshly chopped walnuts
one 8-1/2 inch by 4-1/2 inch loaf pan
n a stainless steel saucepan, boil down the apple cider until it is reduced to about 1/4 cup and let it cool. In a large mixing bowl, whisk together well the pumpkin purée, apple sauce, eggs, oil, brown sugar, zest, and the reduced apple cider. Into the bowl sift together the flour, baking powder, salt, baking soda, mace, cinnamon, and the ground cloves. Add the chopped walnuts, and stir the batter until it is just combined.
Transfer the batter to a well-buttered 8-1/2 inch by 4-1/2 inch loaf pan and bake the bread in the middle of your preheated 350° F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan on cooling racks.
Hot Milk Cake
Makes one 10-inch cake
Butter for the pan
Flour for the pan
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 ½ cups sugar
1 ½ cups whole milk
3 Tablespoons butter
2 teaspoons vanilla extract
Confectioners’ sugar for sprinkling
Set the oven at 325 F. Butter a one-piece 10-inch tube pan. Line the bottom with a circle of parchment paper cut to fit. Butter the paper and dust the pan with flour, tapping out the excess.
In a bowl, whisk the flour, baking powder, and salt.
In an electric mixer, beat the eggs and sugar at medium speed for 5 minutes or until thickened and the mixture ribbons onto itself when the beaters are lifted.
In a small saucepan, heat the milk and butter to scalding, set aside.
With the mixer set on low, beat the vanilla into the batter, then beat in the flour mixture. It’s okay if there are still pockets of flour. Scrape down the sides of the bowl.
Beat the hot milk mixture into the batter until it is well combined. Pour the batter into the prepared pan and bake for 60 minutes or until a skewer inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for 20 minutes, and turn it out, peel off the parchment paper, and set it right side up on a wire rack to cool completely. Sprinkle with confectioners’ sugar. Cut the cake in thick slices for serving