Wicked Cool New England Recipes

New England Baked Beans
1 lb beans
2 or 3 oz of salt pork or bacon
1 onion
1 tsp salt
1 tsp dry mustard
1/2 tsp dry ginger
1/4 tsp black pepper
1/3 c molasses
1/3 c real maple syrup (if you don’t have this use brown sugar)

Wash, sort and soak beans overnight in water. Parboil beans with salt pork or bacon. Coarsely chop the onion. Combine the spices and syrup/sugar with molasses. Dump all together into the bean pot. Cover with water. Bake at 350 degrees Fahrenheit for 1 hour then reduce heat to 225 for (depends on the beans) and bake for an additional 4-5 hours for Navy beans or 6-8 hours for larger beans like Soldier. Check on the water from time to time so they don’t dry out on top
Variations: Add diced celery, green peppers or carrots for extra flavor and color. Mix the type up beans you use, add some kidney beans and black beans to the navy beans.

Boston Brown Bread Recipe

• Prep time: 20 minutes
• Cook time: 2 hours, 15 minutes

Do your best to find the rye flour. It adds a lot to the flavor of the finished bread.
Add to shopping list

• Butter for greasing loaf pans or coffee cans
• 1/2 cup (heaping) all-purpose flour
• 1/2 cup (heaping) rye flour
• 1/2 cup (heaping) finely ground corn meal (must be finely ground)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 cup molasses (any kind)
• 1 cup buttermilk
• 1 teaspoon vanilla extract (optional)
• 1/2 cup raisins (optional)
• One metal 6-inch tall by 4-inch diameter coffee can, or a 4x8 loaf pan

1 You can either make this in the oven or the stovetop, and you can either make this with a loaf pan or a metal coffee can. If you are using the oven method, preheat the oven to 325° and bring a large pot of water to a boil. If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work.

2 Grease a coffee can or small loaf pan with butter. In a large bowl, mix the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice.
Add the raisins if using.

3 In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon.

4 Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container.

5 Cover the loaf pan or coffee can tightly with foil. If you are using the stovetop method, set the can in the pot, cover and turn the heat to high. If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the oven. Steam the bread for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, recover the pan and cook for up to another 45 minutes.

6 Remove from the oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container.

7 Slice and eat plain, or toast in a little butter in a frying pan.

Yield: Serves 4-6.

Maple Baked Beans

Yield: 6 servings

Baked beans are an all-day dish, a comforting presence in the oven, promise of good dinner to come. You do have to be home to tend them, but the amount of work baked beans require is so small that I think it's fair to call them instant, even though they are by no means a last-minute event.

1 pound King of the Early or Jacob's Cattle beans
1 large onion, peeled and stuck with 6 whole cloves
1 bay leaf
3 glugs of maple syrup (about 1/2 cup)
3/4-pound chunk of salt pork, on the rind
1/2 teaspoon salt
2 teaspoons dry mustard

1. Start right before bedtime the night before. Pick over the beans, cover generously with cold water, and set aside.

2. As soon as the breakfast dishes are done, heat the oven to 300 degrees F. Drain the beans and put half of them in your bean pot. Add the onion and bay leaf, then the rest of the beans. Add the maple syrup, then cover with cold water to come an inch above the beans, cover the pot, and put it in the oven. Once the beans are in the oven, cut the salt pork crosshatch at half-inch intervals, down to but not through the rind. Cover it with cold water and set it aside

3. About an hour later, put a kettle on at the back of the stove so you'll have hot water when you need it. Go about your business, checking on the beans from time to time and adding a bit of hot water as necessary to keep the top layer just nicely submerged.

4. Long about lunchtime, the beans should be well on their way to tenderness -- still firm but no longer crisp. Stir in the salt and dry mustard. I don't add pepper because I think long cooking wimps out the taste. It's better to put the grinder on the table and add the pepper then. Anyway, gently stir in the seasonings. Drain the salt pork and push it into the top of the beans, skin side up. The pork skin should be just at the top of the liquid. Re-cover the pot, return it to the oven, and continue to cook as before.

5. As the dinner hour approaches, start cutting back on liquid so the sauce thickens, but don't let the top layer of beans dry out. Remove the lid for the last hour of cooking so the pork skin crisps. That's it; once you embark, dinner is inevitable.

Bourbon baked beans

4 to 6 slices bacon
¾ cup brown sugar
½ cup strong black coffee
½ cup bourbon
2 tablespoons molasses
½ cup ketchup or chili sauce
1 teaspoon dry mustard
4 16-ounce cans vegetarian beans

Mix all ingredients except bacon in a large casserole dish. Refrigerate overnight.
Next day, bake at 350 degrees, covered, for 1 hour. Remove cover and place bacon strips over beans. Bake another hour or until bacon strips are crisp and brown.
Yield: 6 to 8 servings

Pork ‘n bean soup

3 cups chicken broth
1 pound potatoes, peeled and cut into ½-inch cubes, about 3 medium-size potatoes
1 small onion, chopped fine
½ cup thinly sliced celery
1 garlic clove, crushed
1 small bay leaf
2 #1 cans of baked beans in tomato sauce
2 cups diced cooked ham
Salt to taste
Freshly ground pepper to taste

In a large saucepan or small kettle, bring broth to a boil. Add potatoes, onions, celery, garlic, and bay leaf. Cover and simmer until potatoes are tender. Add baked beans and ham; stir and cook for another 10 minutes or more until well blended. Season with salt and pepper to taste and serve in large bowls. This may be made with roast pork, cooked chicken or turkey.

New England Bouillabaisse
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup olive oil
1 sprig parsely, picked
1 sprig thyme, picked
1 teaspoon sea salt
1/4 teaspoon fennel seeds
3 large tomatoes peeled, coursely chopped
1 32 oz. container chicken or fish stock
1 bay leaf
1 stalk celery, chopped
1/2 pound mussels, scrubbed, debearded
1/2 pound shrimp peeled, deveined
1/2 pound white fish

New England Hard Cider

 4 Gallons apple juice (from apples I press myself or get from a farm where they do the pressin’)
 .5 pound extra light dry malt extract
 .5 pound honey
 .5 pound light brown sugar
 .5 pound white sugar or whatever it takes to get to a starting gravity of 1.060
 .5 teaspoon of yeast nutrient
 2 packets of Nottingham Ale Yeast
 .5 pound seedless raisins
 4 ounces of American oak chips

Dissolve malt extract, honey, and brown sugar into cider. Take gravity reading. Add white sugar until 1.060 gravity reading. Treat mixture with Campden tablets and let sit for 24-36 hours in airlocked carboy or heat mixture for 20 minutes at 150°F. After either method, cool to pitching temperature of 50°F.

 Pitch nutrient and hydrated yeast. Aerate well.

Ferment at 52°F (maybe even colder – Nottingham can handle 54°F but we’ll see how it performs at 52°F first) for a month to 6 weeks or until primary fermentation is finished. Boil raisins in a cup of water for a minute or so. Add raisins to carboy for 2 weeks. Rack cider to secondary carboy on oak chips. Age for one month at fridge temps.
 Treat with Campden tablets before bottling if back sweetening is preferred. Sweet to taste with white sugar. Bottle and condition for a couple of months.
Make this hard cider in October and it will be ready in March and beyond.

Spider Cake

 (New England Skillet Corncake)
1 1/4 cups yellow corn meal
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter

1 Set oven rack to middle position and preheat oven to 400°F. In a large bowl mix cornmeal, sugar, baking soda and salt. In a small bowl beat together eggs and buttermilk until well-beaten then gradually add to cornmeal mixture.

2 Heat frying-pan over high heat. Add butter and let melt, swirling around to grease the sides and bottom of pan. Quickly pour batter into the pan. Bake until cake is golden brown and springy to touch, about 20 minutes

Baker Apple Pancakes

Makes 1 10-inch pancake, serves 4
3 tablespoons granulated sugar

¾ teaspoon finely grated zest and 1 teaspoon juice from 1 small lemon
2/3 cup all-purpose flour
3 large eggs plus 1 yolk, at room temperature
2/3 cup whole milk, at room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter, 1 of them melted
1 pound crisp sweet apples (about 2 medium), peeled, cored, and cut into ½-inch-thick slices
2 tablespoons light brown sugar
¼ teaspoon ground cinnamon
Confectioners’ sugar, for sprinkling

With the rack in the middle position, heat the oven to 450 degrees. In a medium bowl, stir the granulated sugar and lemon zest until fragrant, about 20 seconds. Sift the flour into the bowl, add ¾ teaspoon salt, whisk to combine, and make a well in the center.
In a small bowl, whisk the eggs and yolk vigorously until very foamy, about 1 minute. Add the milk, vanilla, and 1 tablespoon melted butter, and whisk to combine. Pour into the well in the dry ingredients and whisk until combined and smooth (do not overbeat).
In a 10-inch nonstick or seasoned cast-iron skillet over medium heat, heat the remaining 1 tablespoon butter. When the bubbling subsides, add apple slices, brown sugar, cinnamon, and a pinch of salt, and cook, swirling skillet occasionally, until apples are barely tender, about 5 minutes, carefully turning apple slices halfway through. Add lemon juice and swirl gently to combine.
Working quickly, pour about two-thirds of the batter around the edge of pan and the rest over the apples. Place the skillet in the oven, adjust temperature to 425, and bake until the pancake edges are browned and have risen above the skillet rim, 17 to 22 minutes. Taking care with the screaming hot skillet, work a heatproof flexible spatula around the edges of the pancake to loosen. Transfer onto a serving plate. Cut in quarters and serve at once, sprinkling with confectioners’ sugar.

                                                                Apple Pancakes

Makes about 24 4-inch pancakes
1 pound crisp sweet apples (about 2 medium), peeled, cored, and coarsely grated (about 2 cups)
2½ tablespoons sugar
½ teaspoon ground cinnamon
2 cups whole milk
1½ tablespoons fresh lemon juice
1 large egg, beaten
2 tablespoons unsalted butter, melted and cooled slightly
½ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Neutral oil, as necessary
In a strainer set over a bowl, toss the grated apple with 1 tablespoon sugar and set aside to drain for 30 minutes. With a spoon, press lightly on the apples to extract as much liquid as possible. Add the cinnamon to the apples, toss to coat, and set aside.
Meanwhile, in a medium bowl, whisk the milk and lemon juice and let stand for the 30 minutes it takes the apples to drain. Add the egg, melted butter, and vanilla, and whisk to combine. In a large bowl, whisk the flour, baking powder, baking soda, remaining sugar, and ½ teaspoon salt to combine. Make a well in the center, add the milk mixture and apples, and beat to just combine (the batter should be slightly lumpy; do not overmix).Heat a large nonstick skillet over medium heat for about 4 minutes; add 1 teaspoon oil and brush to coat the bottom of the skillet. Using a ¼-cup measure, scoop about 3 tablespoons batter into the skillet; repeat until the skillet is filled, leaving about 1 inch between the pancakes. Cook, without moving the pancakes, until bubbles appear and the surface begins to look drier, about 2½ minutes. Flip the pancakes and cook until golden brown on second side, about 2 minutes longer. Serve at once. Meanwhile, repeat with the remaining batter, using 1 teaspoon oil per batch if necessary.

Cheddar Baked Apple Pancake

Makes 1 10-inch pancake, serves 4

Follow the directions for the Baked Apple Pancake, making the following changes:

1) In the dry ingredient mixture, reduce the sugar to 1 tablespoon, omit the zest, increase the salt to 1 teaspoon, and add ¾ cup lightly packed, coarsely grated extra sharp cheddar.

2) Before adding the wet ingredients (omit the vanilla) to the dry, heat 1 tablespoon butter in the skillet over medium heat. When the bubbling subsides, add ½ cup finely chopped shallots, 1½ teaspoons minced fresh thyme, and ¼ teaspoon salt, and saute, stirring, until the shallots begin to soften, about 4 minutes. Scrape mixture into the wet ingredients and whisk to combine.

3) When sauteing the apples, omit the cinnamon and substitute 1 tablespoon granulated sugar for the brown sugar.

4) Pour batter into skillet as directed and quickly sprinkle surface evenly with 2 tablespoons coarsely grated extra sharp cheddar. Bake until lightly browned on top, 23 to 26 minutes.

5) Omit the confectioners’ sugar.

Blueberry grunt

4 to 5 pint boxes of blueberries
1 tablespoon lemon juice
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 tablespoons butter, melted
1/2 cup buttermilk (or as needed)
Cream or ice cream

Place blueberries in a large saucepan. Sprinkle lemon juice over the berries and stir. Add sugar, cornstarch, and cinnamon, then cover the berries with water and bring to a gentle boil.

Make dumplings by combining the flour, sugar, baking powder, soda and salt. Stir in butter, then the buttermilk to form a soft dough. Drop by spoonfuls into the boiling blueberry mixture. Cover the pan tightly and allow the dumplings to simmer on low for 15 minutes without lifting the lid.

Serve with cream or top with ice cream.

New England Blueberry Pudding

This moist cake can be made with blackberries or cranberries; if the latter, add an extra 1/2 cup sugar.
You'll need an 8-quart pressure cooker with a steamer basket insert that fits inside it, parchment paper and kitchen twine.
6 servings
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for greasing
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup plain dried bread crumbs
1/2 cup sugar
1 large egg, beaten
2/3 cup whole or low-fat milk
1 pint fresh or frozen blueberries
Creme fraiche or heavy cream, for serving


Use a little butter to grease the inside of a 1-quart mold or heatproof bowl, such as a metal mixing bowl, that will fit inside the steamer insert of your pressure cooker.
Sift the flour, baking powder and salt into a separate mixing bowl. Use a pastry cutter or two forks to cut the butter pieces into the sifted ingredients until the butter is well incorporated and no pieces are larger than pea-size. Add the bread crumbs and sugar, mixing well, then gently stir in the egg, milk and blueberries.

Pour the mixture into the mold or heatproof bowl, making sure to fill it no more than three-quarters full.

Fold over a piece of parchment paper to form a double-thick square that hangs over the edges of the mold or bowl by a few inches, creating a pleat to allow for the pudding’s rise. Use a little butter to grease the underside of the paper. Use kitchen twine to secure the paper just under the rim of the mold or bowl, making sure the twine is long enough to loop over the top and tie on the opposite side; this will create a handle you’ll use to lift out the pudding when it's done.

Fill the pressure cooker with at least 2 inches of water and bring it just to a boil over medium or medium-high heat. Place the mold or bowl in the steamer insert (or, alternatively, on a steamer rack that fits inside the pressure cooker), then lower it into the pressure cooker. Cover with the pressure cooker lid but do not clamp it on. Steam for 15 minutes; this step is necessary so the pudding will rise.

Clamp on the lid; bring the cooker up to full pressure. Reduce the heat to medium, if needed. Cook for 35 minutes, then turn off the heat and carefully vent the pressure cooker right away. When you peek under the parchment, the cake should be firm and look cooked through, but it will not be browned. Use the twine handle to lift out the mold or bowl.
Discard the twine and parchment paper. Use a table knife to run around the inside of the mold or bowl to loosen the pudding. Place a serving plate on top of the bowl, then invert the pudding.

Serve warm or at room temperature, with creme fraiche or cream.

Watermelon Pickles

1 watermelon (5 ½-pound rind)
4 tablespoons salt
3 tablespoons powdered alum
5 1/2 pounds (11 cups) sugar
2 cups white vinegar
1 1/2 tablespoons whole cloves
6 blades mace
3 sticks cinnamon

Remove most of the pink fruit from watermelon rind; a little rim of pink makes your pickles prettier. Cut all outer green skin from rind.

Cut rind in 2-inch chunks or triangles. Weigh out 5 1/2 pounds or measure 4 quarts of rind, add salt and 4 quarts of cold water. Let stand overnight.

Drain and rinse well. Add alum and 4 quarts water. Cook to a boil, reduce heat, simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until tender, about 45 minutes.
Water should cover rind, add more if needed. Add sugar and cook briskly until rind looks transparent. Takes about 45 minutes. Now add vinegar and cook 25 minutes more.
Toss in all spices and cook 5 minutes. Longer cooking darkens the syrup. Pack into 6 sterilized pint jars along with spices and syrup. Seal. Store 2 weeks before using.

Watermelon Rind Preserves

6 cups watermelon rind, diced
4 ½ cups sugar (approximate)
1 lemon, thinly sliced and seeded
1 teaspoon allspice (optional)

Once you have served your watermelon save the rinds in the refrigerator until you are ready to prepare the preserves.

Peel the green outer skin off the watermelon. Leave a little of the red pulp on the rind. Slice the rind into narrow, ¼-inch-wide slices, then slice those into ¼-inch cubes. Place rind in a large pot and cover with all of the sugar. (Mom always said to cover it till the fruit doesn't show) Cover with plastic wrap. Put it in the refrigerator overnight; this draws the juices out of the rind.
Place pot on stove and add lemon slices and allspice, if desired. Boil mixture slowly until rind is clear, about 2 hours. Place in sterile jars and seal tightly.
Serve on buttered toast.

Coffee Milk Pudding

Serves 6
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon kosher salt
1 cup milk
1 cup heavy cream
½ cup coffee syrup
1 teaspoon vanilla extract
6 ounces white chocolate chips
1 tablespoon unsalted butter
Fresh whipped cream, for garnish, optional
Finely grated coffee beans, for garnish, optional

Whisk together sugar, cornstarch, and salt in a medium saucepan. In a medium bowl, combine milk, heavy cream, coffee syrup, and vanilla. Whisk into dry mixture until combined. Place saucepan over medium-high heat. Cook, whisking continuously, until mixture has thickened, about 15 minutes. If mixture starts to boil, lower heat to medium while it cooks. When thickened, add white chocolate and whisk until completely melted. Remove from heat and stir in butter until melted.

New England Tea Cookies

2 cups brown sugar
1 cup shortening
3 egg yolks
2 tsps. Karo syrup
1 cup black coffee
1 tsp. baking soda dissolved in a 1 tsp. hot water
1 tsp. vanilla
1 tsp. baking powder
3 ½ cups flour
1 cup finely chopped nuts
1 cup raisins
Fold in 3 stiffly beaten egg whites.
Bake on cookie sheet at 350 degrees for 20 minutes
Or until a toothpick comes out clean.
Remove and top with icing.
1 ½ tablespoon butter
2 tsps. vanilla
1 ½ cups powder sugar
Add milk until smooth.

Maple Praline Ice-Cream Sauce
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1/4 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup pecans, chopped coarse and toasted lightly
Accompaniment: vanilla ice cream

In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

Whoopie Pie
1 1/2 c. butter
3 c. w. granulated sugar
6 eggs
1 c. dark baking cocoa
7 c. +/- unbleached all purpose flour
3 tsp. baking powder
3 tsp. baking soda
2 tbsp. pure vanilla
3 c. milk 3 tbsp.
1 1/2 tsp. salt (optional)
Milk – Filling #1:
6 c. powdered (confectioners) sugar
3 sticks butter
3 tsp. pure vanilla extract
1/4 1 c. milk (depends on desired consistency)
Egg Whites – Filling #2
3 sticks butter
6 c. powdered (confectioners) sugar
6 egg whites
6 tsp. pure vanilla extract
Pinch of salt

 1.In large mixing bowl cream butter, sugar and eggs

 2.. In separate bowl mix cocoa, flour, baking powder, and baking soda.

 3.Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.

 4.Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.

 5.Bake in preheated 375 F degree oven for ten minutes.

 6.Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.

 7.Take out of oven and let cool on baking sheet before removing to cooling rack.

 8. Frost one side of a whoopie and put cover on.

 9. Wrap in wax paper, then plastic wrap or put in a sandwich bag.
    Milk – Filling #1 Instructions:

 1.In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:
 1.In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.
Cooking time: 10 minute(s)

Maple Apple Drizzle Pork Tenderloin Recipe

1.5 to 2.0 lbs All Natural Pork Tenderloin.
1 Tablespoon fresh butter.
Pork Tenderloin Topping Sauce BEFORE baking:
7 Tablespoons Sidehill Farm Maple Apple Drizzle.
3 Tablespoons dried currents (or raisins).
1 Tablespoon minced shallots.
1/4 Teaspoon ground sage.
Just a dash salt.
1/4 cup Port wine, Apple Brandy or Apple Cider.

Preheat the oven to 350 degrees (F.) (NOTE: Read the Safety Hint Below)
Slice tenderloin lengthwise to within 1/4 inch of going all of the way through.
Place a sheet of plastic wrap over the tenderloin and pound with a mallet to near 1/4 inch thick.

Rub the flattened tenderloin with butter, more or less to taste.
In a small mixing bowl, add 3 to 4 Tablespoons of the Maple Apple Drizzle topping, currents, shallots, sage, salt and mix together. Spread this mixture evenly over the pork surface.
Roll the tenderloin up and place in an uncovered 9" x 9" pan.
Pour the Port wine, Apple Brandy or Apple Cider over the top of the tenderloin.
Place in the preheated oven for approximately 30 minutes.
Remove from the oven and let rest for 5 minutes before serving.
Reduce remaining pan juices while tenderloin is resting.
Slice the tenderloin into 1/2 inch thick slices and top with a some of the reduced pan sauce and / or serve with a tablespoon of Maple Apple Drizzle on the side.

Rhode Island clear chowder
Serves 6.
2 Tbsp butter
2 Tbsp olive oil
1 large onion, diced
2 stalks celery, diced
1 large Idaho potato, peeled and diced
1 quart clam broth
1 Tbsp fresh thyme leaves
1 lb minced clams
1/2 tsp kosher salt
1/2 tsp fresh black pepper

In a Dutch oven or heavy stock pot, melt the butter in the oil over low-medium heat. Add the onion and celery, and sauté for 2-3 minutes until the onions are translucent. Stir in the diced potato, then pour in the clam broth and thyme leaves.
Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes or until the potato is soft when pierced with a knife. Using a wooden spoon, smash some of the potato against the side of the pot, and stir into the broth to thicken it slightly. Add the clams with any juice, and cook over low heat for 5 minutes. Season with salt and pepper.
Serve hot.

Scallion Pancakes with Maine Peekytoe Crab

1 cup extra-virgin olive oil
½ cup rice wine vinegar
½ cup red wine vinegar
2 large garlic cloves, thinly sliced
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup thinly sliced chives
¼ cup chopped fresh tarragon
1 pound fresh peekytoe or lump crab meat
4 tablespoons soy sauce
2 tablespoons natural peanut butter
1 tablespoon maple syrup
2 teaspoons rice wine vinegar
1 garlic clove, thinly sliced
1 tablespoon ginger, peeled and minced
2 teaspoons sesame oil
1 teaspoon Chinese hot sauce
1/8 teaspoon freshly ground black pepper
1 cup boiling water
2 cups all-purpose flour, plus more for work surface
3 tablespoons toasted sesame oil
2 cups thinly sliced scallion greens
¼ cup grapeseed oil
Togarashi, for garnish

8 baby radishes, trimmed

1. Prepare crab: In a large, non-reactive bowl, combine olive oil, vinegars, garlic, salt, pepper, chives and tarragon, then toss in crab. Cover and place in refrigerator to marinate, stirring once every hour, 4 hours.

2. Meanwhile, make sauce: In a small bowl, whisk soy sauce, peanut butter, maple syrup, vinegar, garlic, ginger, sesame oil, hot sauce and pepper until combined. Set aside.

3. About 30 minutes before crab is finished marinating, make pancake dough: In a large bowl, slowly drizzle ¾ cup boiling water over flour, constantly stirring with a fork. If dough doesn’t come together, drizzle in more water, one tablespoon at a time, until dough just comes together. Transfer dough to a floured work surface and knead briefly to form a smooth ball. Return dough to bowl, cover and let rest 30 minutes at room temperature.

4. Divide rested dough into four sections and form each into a ball. On a lightly floured surface, use a rolling pin to roll one ball into a 7-inch disk. Sprinkle a few drops of sesame oil over the disk and, using your fingers or a pastry brush, spread it around until top of dough is lightly coated. Roll up disk into a cylinder, then twist into a tight spiral. Flatten spiral gently with your hand, then re-roll into an 7-inch disk. Lightly coat with another layer of sesame oil, sprinkle with ½ cup scallions and again roll up into a cylinder. Twist roll into a spiral, flatten gently and re-roll into a 7-inch disk. Set aside and repeat with remaining dough.

5. Heat grapeseed oil in an 8-inch cast-iron pan over medium-high heat until shimmering. Slide one pancake into hot oil. Cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate, season with salt and cut into 4 wedges. Repeat with remaining pancakes.

6. To serve: Spoon 3 teaspoons sauce onto a large plate. Arrange sliced pancake on top with a few spoonfuls of marinated crab. Garnish with a sprinkling of togarashi and 2 radishes. Repeat with remaining pancakes, crab and garnishes.

Clams Appetizer
Serves 4

  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 (Not Cooking Wine - has added salt).
  2 teaspoons chopped, freshly picked garden Italian parsley or dried parsely.

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 hot to your guests.
Garnish with a sprig of fresh garden cilantro or parsley.
Serve with a glass of your favorite wine or chilled beverage.

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 Linguica or chorizo sausage
3 pounds steamers or other soft-shell clams
1 1/2 to 2 cups drawn butter (optional), for serving
1. 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.)
2. 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.
3. 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.

Green Garlic Chowder with Littleneck Clams

3 (6½ -ounce) cans minced clams
12 ounces bottled clam juice, plus ½ cup more if needed
3 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
½ teaspoon chopped thyme leaves
1 pound Yukon Gold potatoes, peeled and diced
1 cup sliced green garlic
12 littleneck clams
3 cups half and half
6 tablespoons dry Sherry
Salt and freshly ground black pepper
Sriracha sauce
Oyster crackers, for serving
1. Drain juice from canned clams into a medium bowl. Add enough bottled juice so total liquid equals 3 cups. Set juice and clams aside.
2. In a soup pot over medium heat, cook bacon slowly until crisp but not charred, about 8 minutes. Add onion and cook, stirring occasionally, until translucent, about 6 minutes. Decrease heat to low, then add flour and cook, stirring with a wooden spoon, 2-3 minutes.
3. Whisk in reserved clam juice, increase heat to medium and bring to a simmer. Cook, stirring occasionally, until liquid takes on consistency of heavy cream, about 5 minutes. If too thick, add more clam juice. Add bay leaf, thyme, potatoes and green garlic. Simmer until potatoes are tender, about 15 minutes.
4. Meanwhile, in a separate saucepan over medium heat, combine reserved minced clams, littlenecks and half and half. Cover and simmer very gently until clams are cooked through and their shells have opened, about 6 minutes. Uncover, stir clam-cream mixture into soup base and simmer 1-2 minutes more. Stir in Sherry and season to taste with salt, pepper and Sriracha. Ladle into bowls and serve with oyster crackers on the side.

Rhode Island Stuffies

Makes one dozen
fresh chopped clams and fresh large quahogs:
one dozen fresh large quahogs
one quarts fresh chopped clams
2 cups fresh clam juice
1 portuguese bread loaf
1 whole portuguese sweet bread
2 large green bell peppers
2 large red sweer peppers
2 whole hot portuguese chedice tubes
4 tablespoons portuguese olive oil
1 cup fresh chopped parsley
3 small challotts
2 teaspoons black pepper
1 cup red crushed pepper from a jar
2 fresh lemons for garnish
1 teaspoon butter to taste to garnish
1 dozen fresh quahogs:
boil large pot of water, add 2 tbl black pepper to flush out sand from quahogs. Add quahogs to boiling water. Cook on high until quahogs open up. Set them aside to cool. Remove the quahog meat and chop into bite size pieces to taste. place loaf of bread and sweet bread into large bowl. Add clamjuice and let sit to soak up and get moist. dice up green , red peppers and challotts also fresh parsley in an extra large bowl add chopped quahogs ,chopped clams ,bread, sweet bread and rest of ingredients. Place in refrigerator for 1 half hour to chill. rinse out the quahog shells let dry Take one shell at a time and generously stuff with mixture. Wrap each quahog after stuffed in heavy duty tin foil. You can freeze these or cook right away place the wrapped quahogs on the oven rack and cook for 1 hour on 375 degrees. After that open up the tin foil to expose the stuffed quahog and broil for 15 minutes on hidh. This will crisp it up a bit. Garnish with a dallop of creamy butter or lemon squeeze

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

1.) Bring a large stock pot to a boil, lightly salted
2.) Boil lobsters for 5 minutes, remove from water, twist off the tails, cook claws and body’s for 2 more minutes
3.) Remove lobster and transfer to an ice bath along with the tails
4.) Drain water, wash the pot return to stove
5.) Over medium high heat sauté fennel, celery, onions until caramelization begins.
6.) Add crushed garlic, jalapeno, roasted pepper, tomato paste making sure to stir paste until it’s incorporated.
7.) Once tomato paste starts to stick to the bottom of pan deglaze with 1 cup white wine, repeat once more.
8.) Add lobster bodies, and shells from claws, tails, knuckles, chicken stock, herbs, pinch of salt, bring to a simmer covered for 90 minutes.
9.) Pull the shells and herbs using a slotted spoon, discard
10.) In a blender puree the broth with veg, butter, and cream.
11.) 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

Wicked Cool New England Recipes
Shrimp Bisque
Serves 4
1 pound large shrimp (about 20), peeled, deveined, and roughly chopped, shells reserved
1 bay leaf
4 strips orange zest
2 cups low-sodium vegetable stock
2 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks, white and light green parts, rinsed well and roughly chopped
2 shallots, chopped
Salt and black pepper
4 garlic cloves, minced
Pinch of cayenne pepper
¼ cup plus 2 tablespoons dry sherry
¼ cup flour
2 cups heavy cream
2 tablespoons tomato paste
In a large saucepan, combine shrimp shells, bay leaf, orange zest, stock, and 2 cups water. Cook over medium heat for 10 to 15 minutes. Strain and reserve liquid.
In the large saucepan, heat oil and 2 tablespoons butter over medium heat. Add leeks and shallots, cook until softened, 7 to 10 minutes, and season with salt and black pepper. Add garlic and cayenne and cook for another 1 to 2 minutes. Add shrimp and cook, stirring occasionally, until cooked through, 2 to 3 minutes. Add sherry and cook for another 2 to 3 minutes. Transfer to a food processor (in batches if necessary) and process until pureed but mixture still has some texture.

Wicked Cool New England Recipes
New England Style Oyster Stew
Serves 6 as a first course
1 pint shucked oysters, with their liquor
4 tablespoons unsalted butter
1 medium leek, white and light green part quartered lengthwise and cut into ¼-inch pieces
1 cup finely chopped celery
Salt and pepper
4 cups half-and-half
2 tablespoons minced chives
In a fine mesh strainer set over a bowl, drain the oysters and save their liquor (you should have about cup). Pick over the oysters to remove any bits of shell; refrigerate until ready to use.
In a large saucepan over medium heat, melt 2 tablespoons butter. Add the leek, celery, and ½ teaspoon salt, and saute until vegetables are soft but not browned, about 6 minutes. Add the oyster liquor and half-and-half and bring to a bare simmer, stirring, about 12 minutes. Cover and set aside off heat to allow flavors to meld, about 15 minutes.
Return the saucepan to medium heat and heat until the liquid is warm and barely steamy, about 8 minutes. Meanwhile, in a large nonstick skillet over high heat, melt the remaining 2 tablespoons butter. When the foaming subsides, add the oysters in a single layer, sprinkle lightly with salt and pepper, and cook just until the oysters begin to curl at the edges, about 2 minutes (do not overcook). Add the oysters and any liquid in the pan and ½ teaspoon salt to the half-and-half mixture and cook, stirring, for about 1 minute. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the stew among warm soup plates, sprinkle with chives, and serve at once.

Wicked Cool New England Recipes
New England South Coast Fish Stew
Serves 6
TIP Allow the mussel broth to settle in a tall, narrow container. You can easily pour off the broth and leave the grit behind.
2 pounds mussels, scrubbed and debearded
1 tablespoon extra-virgin olive oil
½ pound cured chourico, casing removed and thinly sliced
2 medium onions, chopped
2 large cubanelle peppers, cored, seeded, and chopped
2 bay leaves
Salt and black pepper
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1½ teaspoons minced fresh thyme
1 tablespoon tomato paste
cup dry white wine
1 14.5-ounce can diced tomatoes
1½ pounds small Yukon Gold potatoes, scrubbed and halved
1 pound extra-large (16 to 20 per pound) shrimp, peeled and deveined
1 pound thick white fish fillets (such as hake, haddock, bass, or halibut), skinned and cut into 1½-inch chunks
cup chopped fresh parsley
In a Dutch oven over medium-high heat, bring ½ cup water to a boil. Add the mussels and cook, covered, until they open, about 4 minutes (discard any mussels that do not open after 6 minutes). Leaving the broth, transfer mussels to a bowl and set aside. Pour the broth into a tall, narrow container, allow to settle for 10 minutes, and pour it into another container, taking care to leave any grit behind (you should have about 1 cup); cover and refrigerate broth and mussels separately.
Wipe out the Dutch oven, adjust to medium heat, add 1 tablespoon oil, and heat until shimmering. Add the chourico and cook, stirring frequently, until lightly browned, about 8 minutes. Leaving the fat behind, remove the chouricoto paper towels to drain. Add the onions, peppers, bay leaves, and 1 teaspoon salt, adjust heat to medium-high, and saute until vegetables are softened, about 5 minutes. Add the garlic, red pepper flakes, thyme, and tomato paste, and saute another minute. Add wine, bring to a boil, and boil to cook off the alcohol, about 2½ minutes. Add the reserved broth, tomatoes, and potatoes, and bring to a simmer. Adjust heat to low, cover, and simmer until potatoes are tender, about 25 minutes. Add the reserved chourico, partially cover, and set aside off heat to meld flavors, about 30 minutes.
Adjust heat under pot to medium and bring to a simmer. Add shrimp and fish, and cook, stirring occasionally, until just about cooked through, about 8 minutes. Add the reserved mussels and heat through, about 5 minutes longer. Taste and adjust seasoning, adding black pepper to taste, sprinkle with parsley, and serve at once.

New England Baker Layered Fish Stew

Serves 6
Adapted from Jasper White’s 50 Chowders.
8 ounces bacon
3 large onions, halved and sliced
3 ribs celery, chopped
2 bay leaves
1 tablespoon minced fresh thyme
Salt and black pepper
Pinch cayenne pepper
2/3 cup dry white wine
1½ pounds Yukon Gold potatoes, peeled, halved, and sliced 3/8 inch thick
3 tablespoons butter, melted
2 pounds thick white fish fillets (such as hake, haddock, bass, or halibut), skinned
1½ cups fish stock
2/3 cup heavy cream
4 scallions, white and light green parts, thinly sliced
With the oven rack in the lower-middle position, heat the oven to 400 degrees. In a Dutch oven over medium heat, cook the bacon until crisp, 4 to 7 minutes. Drain the bacon, then crumble it and set aside. Pour off all but 2 tablespoons of fat, adjust to medium-high heat, add the onions, celery, bay leaves, thyme, and 1 teaspoon salt, and saute until vegetables are very soft, about 10 minutes. Add the cayenne pepper and wine, bring to a simmer, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the fond and cook off the alcohol, about 2½ minutes. Set the pot aside off heat; remove half the onion mixture to a bowl and reserve.
Cover the onions in the pot with half the potatoes, drizzle with half the butter, and sprinkle with salt and black pepper. Arrange the fish over the potatoes and sprinkle more salt and black pepper. Spread the reserved onion mixture over the fish and repeat layering with the remaining potatoes and butter; lightly season with salt and black pepper. Pour the fish stock into the pot, cover, and bake until potatoes are just tender, about 40 minutes.
Uncover, sprinkle with reserved bacon, and pour cream over the top. Adjust heat to 425 and bake, uncovered, until the potatoes are very tender and the stew is beginning to brown around the edges, about 30 minutes longer. Remove from the oven, partially cover, and rest for 10 minutes. Stir just to mix, taste and adjust the seasoning, if necessary, sprinkle with the scallions, and serve.

Baked Stuffed Clams Recipe

Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.  If you've purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.
• 10 large chowder or quahog clams, rinsed, sand and grit removed
• 3 Tbsp minced onion
• 1/2 cup butter (1 stick)
• 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
• 1 clove garlic, minced
• 1 Tbsp lemon juice
• 1 cup bread crumbs
• 1 Tbsp clam juice (or cooking liquid from steaming the clams)
• Salt and freshly ground pepper to taste
• 1/4 cup grated Parmesan cheese
1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)
  4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Makes 10-12 stuffed clams. Serves 3-6.

Recipe for oven-fried fish and chips

 Serves 4
Most of our local white fish can’t take the heat of a grill, and while it’s good sauteed, it’s even better dusted with crisp panko breadcrumbs. For this oven-fried fish and chips, use haddock (also splendid when it’s deep-fat fried in the restaurant version of the dish), or hake, halibut, or cod. Brush pieces of fish with oil, press on the crumbs, and let it cook, first in the oven, then briefly under the broiler, until golden. Tuck golden potato wedges beside the fish, and dig into a New England classic.
3          large Yukon Gold or Yellow Finn potatoes, cut into thick wedges
            Vegetable oil (for sprinkling)
            Salt and pepper, to taste
3          tablespoons vegetable oil
1          cup plain panko breadcrumbs
1½      pounds haddock fillets (skin intact or skinned), cut into 2-inch pieces
2          tablespoons chopped fresh parsley
1. Set the oven at 450 degrees. Have on hand 2 rimmed baking sheets.
2. In a bowl, sprinkle the potatoes with vegetable oil, salt, and pepper. Spread them on a baking sheet, cut sides up, and cook for 50 minutes, turning several times with a wide metal spatula, or until they are golden brown.
3. Pour the 3 tablespoons oil into a shallow plate.
4. On another plate, combine the panko with a generous pinch each of salt and pepper.
5. Dip the fish into the oil, then into the panko, pressing it onto the flesh so it adheres. Set the fish on the other baking sheet, skin (or skinned) side up. Press any crumbs remaining on the plate onto the fish.
6. Cook the fish for 15 minutes or until it is firm to the touch. Turn on the broiler. Cook the fish about 8 inches from the element for 1 to 2 minutes — watch it carefully so the crumbs do not burn — or until the crumbs are golden. Sprinkle with parsley and serve with potato wedges. Sheryl Julian. Adapted from The Way We Cook

Aboriginal New England Cuisine Recipes

 Mohegan succotash

4 ears of fresh sweet corn
3 to 4 cups of fresh lima beans (frozen may be substituted)
1 ½ cups of water
½ cup of butter (to be really authentic, you should use bear grease instead of butter)
1 ½ cups of sliced green onions
1 green and 1 red bell pepper, sliced and diced
With a large, sharp knife cut corn cobs into 1 ½ inch lengths. Place corn, beans, water, and butter (or bear grease) in a large saucepan. Salt and pepper to taste.
Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Stir in green onions and peppers and continue to simmer for 6 to 10 minutes, until beans are tender and peppers are tender-crisp. Remove lid and cook over high heat for 3 to 4 minutes, until liquid is reduced to about ½ cup.
About bear grease: bears were often hunted and their skins were tanned using a mixture of animal brains, bird livers, and fish oil. In addition, bear grease was applied directly to the body and in this way provided additional warmth in the winter and in the summer it served as an insect repellent.

New England Codfish Balls:
Hunting and fishing provided supplemental calories. In the summer, fishing was done in the ocean and in the winter along freshwater streams and ponds. The fish were dried by placing them in the sun or over smoky fires. One of the important fish to the Indians was cod. Shown below is a contemporary recipe for Aboriginal New England

 Codfish Balls:
1 ½ pounds fresh codfish
3 cups raw, peeled, diced sweet potatoes (or regular potatoes)
2 teaspoons salt
½ teaspoon ground pepper
2 tablespoons snipped fresh dill
Oil for deep frying
Place fish, potatoes, salt, and pepper in water to cover in a large saucepan. Cover and cook over med1ium heat for 25 minutes. Remove from heat and drain well. Stir in dill and mash or puree. Shape into 2- or 3-inch balls. Roll in cornmeal. Heat oil to 375 F. Fry codfish balls for about 1 minute, until golden brown. Remove from oil, drain well, and serve.

Mince-meat oatmeal cookies
1-1/2 cups brown sugar
1 cup shortening
2 eggs, well beaten
3 cups flour
2 tablespoons sweetened condensed milk
2 cups rolled oats
1/2 teaspoon salt

Clam Dip Recipe
 Makes 4-6 servings
2 8-oz. packages of cream cheese, softened
2 6 ½-oz. cans of minced clams
½ tsp Worcestershire sauce
Combine all the ingredients using an electric mixer. Chill before serving alongside your favorite chips.

Shrimp Cakes
Serves: 4
For the tartar sauce:
½ cup mayonnaise
½ teaspoon finely chopped cornichons
½ teaspoon finely chopped capers
½ teaspoon finely chopped shallots

For the shrimp cakes:
1 pound peeled and deveined shrimp, coarsely chopped
1 cup bread crumbs
2 tablespoons chopped chives
1 egg
Juice of ½ lemon
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper
3 tablespoons canola oil
1. Preheat oven to 350 degrees. Make tartar sauce: Mix all ingredients until evenly combined. Cover and chill in refrigerator until ready to serve.
2. Make shrimp cakes: Place all ingredients except canola oil in a bowl and use your hands to thoroughly combine.
3. Heat canola oil in a large cast-iron skillet over medium heat. Form shrimp mixture into 6 hockey-puck-size round patties. Add patties to pan and pan-fry until browned all over, about 3 minutes per side. Transfer skillet to oven and bake until cooked through, about 3 minutes more.
4. Serve shrimp cakes with tartar sauce for dipping.
1/4 cup molasses
1-1/4 cups (good quality) mince meat
2 tablespoons water
4 teaspoons baking powder

Smoked scallop and mussel chowder

Serves 4

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)

1. In a small saucepan over medium heat, bring cream to a simmer. Remove from heat, and add smoked scallops and mussels; set aside.
2. 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.
3. Add the onion to the pan, and cook, stirring often, for 8 minutes or until translucent.
4. 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.
5. 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.

Authentic New England 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

1. 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.
2. 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.
3. 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.
4. Decant the liquid into a saucepan. Blend together the remaining butter and the flour and gradually whisk the mixture into the simmering liquid.
5. Transfer solid part of chowder to a tureen or soup bowls and pour thickened liquid over.
Yield: 8-10 servings

Quahaug Chowder
6 pounds quahaugs
6 cups water
1/4 cup salt pork, cut into tiny cubes
1 cup chopped onion
4 cups cubed potatoes
1/4 teaspoon salt
1/4 teaspoon black pepper

Scrub quahaugs. Place in large kettle with water. Cover. Place over medium heat until shells open, about 5 minutes. Remove meat from shells and grind into small pieces. Discard shells. Save all liquid; set aside.
Fry salt pork to light brown in large pot. Add onions; fry lightly. Add reserved liquid plus enough water to make 8 cups.
Add potatoes, salt and pepper. Simmer until potatoes are tender, about 5 minutes. Add chopped quahaugs; bring to light boil for 2 to 3 minutes. Serves 6.
Chowder is better made a day ahead.

                                                             New England Seafood Chowder

 Serves 8
Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.
8 bacon slices, chopped
2 large onions, chopped
1 tablespoon curry powder
4 8-ounce bottles clam juice
4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk
1 cup half and half
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or  scrod), cut into 3/4-inch pieces
To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

                                              New England Clam Chowder

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.

1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

Corn and Crab Chowder

Makes 4 first-course servings
Be sure to use white corn—it's sweeter.
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

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 juice½ 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.
2. 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.)
3. 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.
Note: The chowder can be refrigerated, covered, for up to 4 days. Makes 8 servings.
Pidgeon's chowder recipe.
2 onions, peeled and chopped
4 potatoes, washed and sliced
41/2 cups vegetable stock, made from cubes
1 pound skinless, boneless salmon, cut into chunks
2 cans (151/4 ounces each) creamed corn
1 cup milk
Salt and pepper to taste
2 dozen hazelnuts, shells removed, finely chopped
1 cup fresh chopped parsley
Put onions and potatoes in large sauté pan. Add vegetable stock and simmer about 8 minutes, until potatoes are soft but not broken. Add salmon, creamed corn and a splash of milk. Continue adding milk until chowder is desired consistency.
Gently simmer for 5 minutes, until salmon is cooked through (you want it to flake).
Add salt and pepper to taste. Sprinkle chopped hazelnuts and parsley on top of individual servings.
Makes 4 servings.

                                                              Manhattan Clam Chowder

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
  4 slices bacon, cut into 1/2 -inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
 4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
 Freshly ground black pepper
In a large stockpot, bring 2 cups water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot, add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

                                                  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.

Seafood Stew with Lobster, Scallops and Clams

2 live lobsters, 1 lb each
2 - 1/2 cups 1.5% milk
1/2 lb scallop meat
8 cherrystones
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.

Blueberry Cobbler
1-3/4 cup all-purpose flour
1/2 tsp each: baking powder, baking soda
6 tbsp unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk

8 cups blueberries
1/4 cup granulated sugar
2 tbsp all-purpose flour
Finely grated zest of 1 lemon

Cinnamon sugar:
1 tbsp granulated sugar
1/2 tsp ground cinnamon
For topping, in medium bowl, stir together flour, baking powder and baking soda.

In large bowl, combine butter and sugar. Using hand mixer, mix on low speed, then beat on medium until mixture is light and creamy, about 2 minutes, scraping down sides as needed. Beat in eggs, one at a time, until fully incorporated. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches. Scrape down sides; mix again to ensure all ingredients are combined.
For filling, in medium bowl, toss blueberries with sugar, flour and zest. Spread in 9- by 13-inch baking dish. Spoon mounds of batter over berries, leaving space between mounds. (Makes about 12 mounds.)
For cinnamon sugar, stir together sugar and cinnamon. Sprinkle over batter. Bake in preheated 350F oven 40 minutes or until juices are bubbling and topping is golden and cooked through.
Let stand at least 10 minutes before serving. (Refrigerate leftovers up to 2 days.)
Makes 6 servings.

New England Apple Cider and Pumpkin Bread Recipe

Makes one (1) loaf.
Apple Cider and Pumpkin Bread Recipe Ingredients:
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 (Check expiration Date)
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

Apple Cider and Pumpkin Bread

Preheat oven to 350 degrees.
In 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.