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Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which have a fuller flavor than regular clams.
Although clams have been fried since 1840, the modern version of deep-fried, breaded clams is credited to Lawrence Henry Woodman from Massachusetts, who supposedly created the first version of the dish in 1916.
MOST ICONIC Fried Clams
A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typical ingredients include red and green peppers, celery, lemon juice, paprika, red pepper, and cayenne pepper.
Often referred to as stuffies, the dish is typically made with the meat of large clams such as quahogs or cherrystone clams, and it can also be enhanced with grated parmesan cheese. Some variations of the dish call for a chunkier or smoother filling, while others use a variety of additions in the mixture, such as crispy bacon strips or lingucia, a type of Portuguese sausage.
MOST ICONIC Stuffed Clam
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Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time.
Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep.
MOST ICONIC Boiled Maine Lobster
MAIN INGREDIENTS
Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side.
Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls.