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The food of the New England coast: lobster rolls served warm with butter the Connecticut way or cold with mayonnaise the Maine way, a stovetop clambake, baked stuffed lobster and clam shack fried clams.
Add a bowl of creamy clam chowder or seafood chowder, a pot of steamers, and from the pub side of the menu, marinated steak tips.
The Rhode Island classic: littleneck clams on the half shell topped with crisp bacon, sweet peppers, garlic and buttery crumbs, broiled until golden. Makes 24, serves 4 to 6 as an appetizer.
The Boston restaurant classic from the Parker House: thick fillets of young cod baked with white wine and butter under golden buttered bread crumbs, with lemon. Serves 4.
A simple, rich New England lobster stew of lobster meat warmed in butter and sherry, then gently heated in milk and cream, as served at Boston's Locke-Ober, where it was John F. Kennedy's favorite. Serves 4.
The signature dish of Boston's Locke-Ober: lobster meat in a creamy sherry sauce with mushrooms and green pepper, piled back into the shell under Parmesan and baked until golden. Serves 2.
Haddock fillets baked with lemon and butter under a golden topping of buttery cracker crumbs, the way New England fish houses serve it. Ready in 30 minutes; serves 4.
Live New England lobsters steamed in salted water until bright red and tender, served whole with melted butter and lemon. The classic summer shore dinner; serves 4.
Chunks of sweet lobster warmed in melted butter with a squeeze of lemon and piled into a toasted, buttered split-top bun. The warm Connecticut-style roll. Makes 4.
Chilled lobster meat lightly dressed with mayonnaise, lemon, celery and chives, served in a toasted, buttered split-top bun. The classic Maine roll. Makes 4.
Whole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Lobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
A whole New England clambake layered in one big pot: red potatoes, onions, sausage, corn, lobsters, steamers and mussels, steamed together and served with melted butter. Serves 4.
Shrimp, snow crab legs, corn, red potatoes and smoked sausage boiled in a spicy Cajun-seasoned broth and tossed with garlic butter. Serves 6.
Shucked whole-belly clams soaked in evaporated milk, dredged in a corn flour and flour mix and fried crisp and golden. A New England clam shack favorite. Serves 4.
New England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
Creamy New England clam chowder with tender clams, potatoes, onion, celery and smoky bacon, lightly thickened and finished with milk and cream. Serves 6.
A simple New England fish chowder of haddock and potatoes simmered until the fish flakes, with sauteed onion and evaporated milk stirred in at the end.
A creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.
New England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
Fillets of sole rolled around a stuffing of Ritz cracker crumbs, sharp Cheddar, parsley and sauteed garlic and onion, dotted with butter and baked at 350°F for 15 to 20 minutes.
Crab cakes packed with lump crab and just enough crackers and mayonnaise to hold them together, chilled, then pan-fried golden and served with a quick lemon remoulade. Makes 8.
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
Where to buy seafoodLobster tails, giant shrimp and sea scallops from Lobster Anywhere, shipping fresh Maine lobster since 1999.
More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.
For Lent: our Fish Friday recipes.
Boston's famous dining rooms: famous hotel and restaurant recipes, from Parker House rolls to Locke-Ober's Lobster Savannah.
