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Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection.
There is no food more quintessential to New England than chowder, but this beloved dish has a spread around the world, evolving new and delicious variations along the way. A traditional food of fisherman, chowder is typically made with seafood, but as food author Brooke Dojny demonstrates in this easy-to-use cookbook, there are plenty of vegetarian, meat-based, and poultry-based chowder recipes as well.
In Chowderland, you’ll learn to make Boston-Style Creamy Clam Chowder, Portuguese “Caldo Verde” Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more—plus tasty side dishes, salads, and desserts. Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again.
From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!