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the appetizer:

Take a seafood taste tour with The New England Clam Shack Cookbook by Brooke Dojny, including recipes like Roast Clams; Snail Salad; and Wellfleet Oysters on the Half Shell.

Cookbook

 

The New England Clam Shack Cookbook

by Brooke Dojny

 

Five years ago, when James Beard award-winning author Brooke Dojny set out on a culinary adventure to discover the finest clam shacks, lobster pounds, and chowder houses New England had to offer, the results were delicious. The New England Clam Shack Cookbook was called "the next best thing to a summer by the sea" by Yankee Magazine, and The Village Voice proclaimed "this masterpiece delivers a quick summer vacation in the dead of winter."

Dojny is back from another journey up and down the New England coast and, in the second edition of The New England Clam Shack Cookbook, she uncovers even more out-of-the-way treasures. The new edition includes six new restaurants and more than 100 of the best recipes the coast has to offer.

At its heart, The New England Clam Shack Cookbook is a roll call of classic Yankee cuisine: fresh cod filets fried golden brown, delicious New England clam chowder, garlicky mussels, and, of course, those iconic lobster rolls. On the side, Dojny offers perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. There's also an entire chapter on the famous New England desserts that cap a seafood feast—apple crisp, Indian pudding, whoopie pies, and more. Along the way, Dojny includes maps, photographs, and folklore that celebrate New England's seafood tradition.

The New England Clam Shack Cookbook tempts readers to the road themselves in search of these seaside jewels, and Dojny helps them on their way with names and addresses of more than 100 authentic New England eateries. For the most intrepid (and most hungry), she has created three weekend dining itineraries—one in and around Portland, Maine; one near Newport and Bristol, R.I.; and one along the North Shore of Massachusetts—that will satisfy every appetite.

Whether the goal is discovering a great coastal eatery to get the freshest seafood or finding the perfect recipe to prepare it at home, Dojny has the answer. No matter how you shuck it, seafood doesn't get any better than this.

 
About the Author

Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up Maine, The New England Cookbook, and the AMA Family Cookbook, which won the James Beard Award in 1997. Brooke started her culinary career in the late 1970s when she worked as a catering directress for Martha Stewart. From 1990 to 2004, Brooke coauthored (with Melanie Barnard) Bon Appetit's monthly Every-Night Cooking column. She has written for most of the other major culinary magazines, and has been featured in Down East Magazine. She lives on the coast of Maine, where she can be found hanging out at clam shacks and farmers' markets.

 
  • The New England Clam Shack Cookbook
  • by Brooke Dojny
  • Storey Publishing, 2008
  • 256 pages; $16.95; paper
  • ISBN-10: 1603420266
  • ISBN-13: 978-1-60342-026-6
  • Information provided by the publisher.

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The New England Clam Shack Cookbook

 

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This page created October 2008


 

 
 

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