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The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...
It's widely believed that this New England tradition originated when the pilgrims learned from the Native Americans how to cook clams and other seafood in pits dug in the sand, and now this
New England isn't known for its all-you-can-eat options, but a welcome exception is Taj, which offers a daily lunch buffet from 11 a.m to 2:15 p.m. Dishes like saag paneer, butter chicken, paneer ...
Fried clams – New England seafood dish; New England clam bake – also simply called a "clam bake" Clams oreganata – an Italian American seafood dish served most commonly as an appetizer; Clam sauce – used as a topping for pasta; Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams
Clam cakes (also known as clam fritters) are a part of New England cuisine, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. They are balls of battered clams which have been deep-fried. On the Maine Coast, clam cakes are formed into large, flat patties and fried.
An orange lobster, a rare and striking variation, showcases the unique beauty of New England’s iconic crustacean. American lobsters have three discernable body parts.
Today, Woodman's sells "clambakes to go," consisting of all the necessary ingredients such as lobster, clams, potatoes, and corn. [6] [7] Dependence on the clam has brought risk to the restaurant. In 2005, the red tide was quite severe, leading to lower supplies and price increases. [8] Woodman's was forced to import clams from Canada. [9]
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