Main Dishes
12 Classic New England Recipes
From baked beans to blueberry pie, these classic New England recipes haven’t only sustained the region for centuries, they’ve defined it.
By Yankee Magazine|Jul 06 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
These are all the flavors of New England… I’ve moved around the country a bit and cooking up some New England recipes is the highlight of any meal!!!
I see recipes for New England and Manhattan Clam Chowders. What happened to Rhode Island? Can someone submit a Rhode Island Clam Chowder Recipe
I was just looking at it! https://newengland.com/today/food/soups-stews-chowders/chowders/rhode-island-clear-broth-clam-chowder/
Thank you so much
Rhode Island is also New England, so its already included , Bon Appetit!!!
Well, Chuck, Rhode Island is indeed part of New England but never confuse New England clam chowder. As a matter of fact, Rhode has two iconic clam chowders. First is the classic clear broth clam chowder made with the liquid that the clams were steamed in. Second is the red, NOT Manhattan, chowder made famous by the shore dinner hall at Rocky Point Park on Warwick Neck in Warwick, RI. Both are tasty and unique to Little Rhody.
Sorry my brain got ahead of my fingers. The post should read ” never confuse New England clam chowder with Rhode Island clam chowder.”
I never liked clam chowder. Fried clams are ok. However, I do like thick hearty chowders. When I was a kid living on DOW AFB, Bangor Maine. The school I went on base made a thick Corn Chowder, full of corn, carrots, potatoes, peas, and crisp bacon mixed with cheddar cheese. I have no idea what their recipe was but if any one has one adaptable for a smallish crockpot, I would certainly appreciate hearing from you. Thanks Very Kindly. William York.
Hello William. My school district did something similar, where I grew up in Western MA. It was a thick, corn chowder…potatoes, corn, celery, onions, carrots, (no peas), milk. I’m assuming it was chopped bacon sauteed with onions, celery, salt and pepper, then made into a roux with the addition of flour and milk, stirred until smooth. Then more milk, or half and half or cream, then a stick of butter. Then add the chopped potatoes, carrots and corn. Cheese added at the end, with crisply cooked and crumbled bacon. That’s how I have made it….no official recipe, just relying on memory. You could add your peas.
I HAVE COPIED THREE OF THESE YUMMY RECEIPTIES THA I REMEMBER GROWING UP IN MAINE. I HATE TO COOK BUT I AM OING TO MAKE A BLUEBERRY PIE, NE BOILED DINNER, AND AMERICAN CHOP SUEY. I COPIED THE BLUEBERRY PIE BUT TAT IS TO MUCH FOR ME TO COOK, BUT I WILL GIVEIT TO MY DAUGHTER AND SEE IF SHE MAKE ONE FOR US.
A woman from my father’s small church in Vermont always made her baked beans with just white sugar and salt pork. The best beans ever.
The recipe for the baked beans made with white sugar was featured in a cookbook from Yankee Magazine with recipes contributed from church members who prepared the dishes for church suppers.
Loved the lobster pie/casserole at Publik House in Sturbridge finished up with Indian pudding for dessert
I made the Rhode Island clear clam chowder my family and I said it was the best clam chowder they ever had !
It is the best chowder hands down. I’d eat it every day if I were somewhere I could get it but I’m several hours away. What recipe did you use?
Recipe for R. I. Clam chowder?!
Thanks for all the recipes .
Hermott Bars 1952
Looking hir a great sea food chowder, does anyone have a recipe for one?
I was born and raised in the Boston area and still live in New England. A New England boiled dinner is made with a smoked shoulder. If corned beef was our supper, that’s what we called it. Corned beef and cabbage.