Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Author: Elise Bauer
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
Author: Elise Bauer
How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious.
Author: Elise Bauer
Learn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.
Author: Elise Bauer
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Author: Elise Bauer
A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.
Author: Elise Bauer
Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for "cauldron." The saltiness of clams and salt pork varies; taste the soup before serving and season...