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Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More

Discover everything from cod fillet recipes to lobster mac & cheese to a stovetop clambake!

Dear Friend,

Warning: Reading this letter could cause excessive drooling, severe hunger pangs and an urgent desire to whip up a batch of classic New England clam chowder …

No food is as closely associated with a geographic region as New England seafood. And no one (nope, not even TV cooking celebrities!) can discover old recipes, create new ones and write about it all like Yankee Magazine.

That makes this wonderful new FREE guide, Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More, the best thing since Boston brown bread! Download it now!

As you know, we New Englanders absolutely hate wasting money. When you read our FREE guide, you get to spend that much more on delicious New England seafood to broil, steam, bake … and eat.

Best of New England Seafood Recipes is designed to help you …

  • Discover old-fashioned recipes from old-time New England sources plus brand-new twists on the classics
  • Choose seafood wisely for any occasion or budget
  • Decide on menus for family dinners or special events
  • Cook all kinds of seafood with confidence
  • Serve amazing dishes that will make mouths water and reap compliments galore
  • Enjoy delicious, healthy, satisfying New England seafood in recipes you’ve never seen before!

More reasons why you’ll love Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More, and why it could only come from Yankee Magazine: Our unmatched ability to deliver both classic, old favorites and the newest ideas to suit modern tastes.

For example, check out our Lobster Pie recipe, inspired by the original Lobster Pie recipe from The Publick House in Sturbridge, MA, which ran in the October 1949 issue of Yankee. And be sure to try our recipe for Lobster Mac & Cheese that’s so good, it beat out Bobby Flay’s version in a 2010 episode of Throwdown!

Do you know how to cook scallops?

Of course you could be quite proficient … but if you haven’t tried the five – count ‘em, five – scallop recipes in our free guide, you don’t know what you’re missing! Try our Butternut-Citrus Soup with Bay Scallops & Mushrooms … or Hatch’s Seared Scallops with Red Onion and Pepper … or Baked Sea Scallops with Garlic & Vermouth. (That’s right: vermouth. It was once popular with scallops in the 1950s and ‘60s, but fell out of favor until Yankee revived it!

But this free guide is much more than a simple recipe book. When you page through it, you’ll also learn about buying and preparing seafood, as well as the flavors of different types. For instance, when it comes to scallops, there are many different kinds and flavors – some less desirable than others. The common Atlantic sea scallop is meaty and earthy, big as a Mallomar. You’ll find it at restaurants breaded and baked, fried, or seared until it gets a sweetly caramelized crust.

The smaller wild bay scallop, which thrives especially well among the eel grass in shallower areas around Buzzards Bay, Vineyard Sound, and Nantucket Sound, is smaller, sweeter, rarer, and more expensive. (Warning: Farmed bay scallops are grown in bulk in China, but can’t compare in quality.)

All of this information plus dozens of authentic New England seafood recipes are in the our free guide, so why not download it right now and start planning dinner?

There’s more to life than just knowing how to cook scallops …

We don’t stop with scallops, of course! Every seafood lover wants to know the best way to cook lobster tails, whether to fry, roast or bake cod, and even which kind of haddock to buy so you don’t contribute to the over-fishing problem that has only recently been somewhat ameliorated. (Hint: Choose haddock that has been hook-caught, not caught by bottom trawling.)

What can you expect to read about in this free guide? You get all this:

  • 40 recipes for everything from lobster to clams to crab
  • Straightforward, general tips on how to cook scallops, clams, lobster and lobster tails
  • Advice on choosing the best seafood at the store
  • Full-color, gorgeous photos of completed dishes
  • Kid-friendly seafood recipes
  • The expertise of Yankee’s friendly New England foodies

Have you ever tried to make clam chowder and found that the clam meat gets overcooked? In this guide, you’ll be surprised to read that you should put the meat (with its juices) into the chowder just before serving.

Or maybe you want to serve lobster tails at your next party. How many should you buy? Read the guide to find out how much lobster tail is just right. (Plus a tip for keeping them from curling up while they’re cooking.)

Love steamers? Want to add some color or flavor to the broth? They’re served with the hot broth left over from steaming and melted butter for dipping. Add some lemon juice, beer, herbs, garlic, or white wine to it before serving!

All of these and many more ideas for enjoying New England seafood are in this FREE guide. Download it now and no matter what time of year it is, let your imagination picture (and taste) the delicious meals you can start cooking right away!

How much would you pay for a book on how to cook scallops, cod fillets, lobster tails and more?

Probably a lot more than the price of this guide: $0. Remember, we’re giving it away free, because we love New England so much we can’t help but share our favorite things. Also, we’re New Englanders. We understand frugality.

Besides, every penny you don’t have to spend on expensive cookbooks is money you can spend on New England seafood!

And remember, even the most experienced chefs can make mistakes when it comes to seafood. Rubbery clams … overcooked scallops … less-than-fresh cod from the supermarket … flavorless lobster. This guide steers you clear of the usual mistakes as well as the unusual ones, because we’ve consulted the experts from across New England!

That’s right, you get recipes from renowned restaurants such as the Barking Crab in Boston, Newick’s Lobster House in New Hampshire and the Matunuck Oyster Bar in Rhode Island. And as a team of Yankees dedicated to sharing everything we’ve learned over the decades, we have our own favorites culled from experience and even from readers. All of this expertise is contained within this guide, and it can be yours in just seconds with a click!

So don’t wait: Grab a cup of coffee, sit down at the kitchen table and read this guide to start planning tonight’s dinner. Your family and guests will thank you … over and over again!

Yours for the love of New England seafood,

Aimee Seavey
Digital Editor, New England Today

PS: Don’t wait – the delicious food and even the fun facts you’ll discover in this guide are well worth the time it takes to download! For instance, did you know that Haddock is often sold with the skin still on? Some folks say it’s done to differentiate it from cod. And when it comes to cod, if you can’t find a sustainable supply, substitute another, less endangered whitefish such as pollock.

PPS: Did I mention that this guide to cooking New England’s fabulous seafood is absolutely FREE? No New Englander could drive a better bargain!


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