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Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish [1] harvested and served along the East Coast and in New England. [2] Hard shell clams, sometimes known as quahogs, can
Daniel Webster was one of the first steamers to be designed expressly for service in the rough waters of the Maine coast, having a higher than usual topside and strongly planked bulwarks forward. [ 3 ] [ 13 ] She was also the first Maine steamer to be fitted with a full saloon deck—which included 44 staterooms and a public parlor—above the ...
In 1950, the Maine Department of Sea and Shore Fisheries published a 12-page booklet titled "How to Prepare a Maine Clambake with Lobsters and All the Fixin's". [7] The 1975 edition of Joy of Cooking, the cookbook first published in 1931, describes two versions of a clambake. The big version is cooked in a sandpit, and the small version is ...
1 lb manila clams or other bivalves - surf clams; 3 / 4 lb cherry or baby plum tomato, halved; 2 clove garlic, thinly sliced; a pinch of hot red pepper flakes; 2 / 3 cup extra virgin olive oil; 2 ...
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2 cup cooked lobster meat, cut into chunks no smaller then 3/4 inches (see Note); 2 tsp lemon juice (juice of about 1/4 lemon); 1 / 2 cup mayonnaise, plus more if necessary; salt and freshly ground black pepper
The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach. Stir lightly and serve immediately. Recipe courtesy of A New Turn in the South by Hugh Acheson/Clarkson Potter, 2011.