When many people think of New England, with leaves turning color in the fall and picturesque towns and natural beaches and Boston, many people think of seafood. Especially with its long coastline and a large proportion of the population is growing by the coast, seafood is a major gastronomic treats of the area. Although seafood is available worldwide these days, there are some typical New England seafood. Here are some favorites.
The soft shell or steamer clam is one of them. Although the mussels are available worldwide, and there are even fresh water varieties, this clam has a unique salty and sweet taste. These mussels are not available far from both New England and although it is possible to special order them and spend a lot at night sent, they do not ship very well commercially as they should be uber fresh. The classic preparation is steamed. They are placed in a pot with maybe a half inch of water, with some people who say salty water is best and others claiming any decent water's fine, and steamed for a few minutes just until the shells open. Then they open when they are eaten, the tough black glove as those in their necks, and they are dipped in butter and eaten. They are absolutely amazing fried. To fry them they are shelled and then rolled in a light batter or bread crumb mixture to cook until golden brown. Most people like them with tartar sauce for dipping.
Lobsters are naturally synonymous with New England and most are harvested from the extensive coastline of Maine. Prices are variable, but you would be shocked how low they are during the summer, often at the price of a fast food meal. The classic way to cook lobster claws to boil or steam them. They are then cracked lobster crackers (similar to nut crackers) on the table and dipped in butter. The tail and claws contain the best and easiest to get meat, but the legs and body also have some meat. It's messy work, and restaurants usually a "Lobster Bib 'to clients.
Of course, a classic New England lobster bake combines lobster and steamed clams, usually cooked in a pit of hot coals covered with alternating layers of seaweed and eat. Maize is usually cooked with seafood.
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