Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce.

Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster.

All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee.

Brooke Dojny is the author or coauthor of more than a dozen cookbooks, including Dishing Up Maine (Storey 2006) 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.

Publisher: Storey Publishing, LLC
Distributor: Workman Publishing Company
Publication Date: 05-21-2008
Pages: 243
Measurements: 9.25in X 7.38in X 1.0in X 1.12lb