Nail the New England summer cookout with our tried-and-true recipes for old-fashioned baked beans, church supper coleslaw, and Maine wild blueberry pie.
By Yankee Magazine
May 26 2022
Outside-In Homemade Burgers
From old-fashioned baked beans and church supper coleslaw to cream-filled whoopie pies and Maine wild blueberry pie, these classic recipes are here to help make your New England summer cookout a delicious success.
In this easy New England clam dip recipe, sour cream and cream cheese pair with tender clams, Worcestershire sauce, lemon juice, and onion to form a tasty concoction you won’t be able to resist. Why settle for store-bought when homemade tastes this good?
The word coleslaw comes from the Dutch koolsla, meaning cabbage salad. This version, studded with carrots and celery, is a New England church supper crowd-pleaser. You can switch it up by adding raisins, chopped nuts, or bits of fruit, such as apple or pineapple.
Beanhole beans, or beans-in-the-ground, are New Hampshire cook Tom Curren’s specialty: 25 pounds of beans baked the way they were in the logging camps of the Great North Woods, where they had no ovens. Here’s a scaled-down version, adapted for your home oven. This recipe still makes a generous amount, but the beans freeze beautifully.
This recipe includes all the traditional ingredients for true New England chowdah – fresh shellfish, bacon, potatoes, and cream – yet it’s rich and thick without turning gloopy.
Even though condiments are actually incorporated into these patties, don’t hesitate to top these homemade burgers with the usual fixings. You’ll enjoy an even richer flavor. And feel free to double or triple the recipe for a crowd — it’s quite flexible. Other New England grill favorites include Fenway Franks and “red snapper” dogs, served on a top-split hot dog bun.
A traditional beachfront clambake is a signature New England experience, but it’s an effort reserved for only the most special occasions (unless you’re in possession of a stretch of private beach and ample free time to dig a pit and build a fire). You can, however, reproduce the flavors at home with a stovetop clambake — all you need is a large pot, some seafood, and aromatics like fennel and lemons.
This award-winning wild blueberry pie recipe from Maine cook Mary Blenk is juicy, not runny; the berries sweet (yet just a bit tart); the crust flaky and light. In short, it’s everything a blueberry pie should be. Don’t forget the vanilla ice cream!