The bounty of the North Atlantic and the fertile fields of the interior set the stage for one of North America’s great culinary regions. New England also benefits from the creativity of chefs ever in search of something new and a growing influx of restaurants incorporating flavors from around the world.
New England dining encompasses both high and low culture – from slapping on a bib and getting messy feasting on fresh lobster at a dockside picnic table, to lingering over a five-course meal at a celebrated restaurant. Speaking of which, the finest dining and most innovative cooking tends to take place in urban areas, especially Boston, Portland, Providence and Burlington – but times are changing, and you’ll find extraordinary places in the middle of nowhere.
There are also towns famous for a particular produce – Damariscotta (Maine), for instance, for its oysters or clam-loving Narragansett (Rhode Island) – and a growing number of food halls, where you can sample a dazzling variety of dishes all in one place.
If you’re not familiar with New England cuisine, you might wonder where and how to begin your culinary journey. To help you kickstart your exploration, here’s a quick guide on what to eat and drink in New England.
You might be accustomed to seeing “New England clam chowder” for sale at your local grocery store, but there’s nothing like eating the real thing at the place where it was born. This staple soup is made with simple ingredients like clams, potatoes and milk (and/or cream), yet a well-made chowder can taste like a fine savory seafood treat. Whatever you do, don’t confuse the dairy-based New England clam chowder with Manhattan clam chowder, which has a tomato-based broth and tends to feature more vegetables like onions, celery and green bell peppers.
Where to try it: For a more veggie-forward (but still very New England) clam chowder, try Metro Bis in Simsbury (Connecticut) for their rich, clammy stews with corn and sweet potato. When you crave a more traditional chowder, it’s hard to beat the old-school chowders at Chatham Pier Fish Market in Massachusetts.
In coastal towns across New England, lobster rolls function as the ultimate taste of summer. Chunks of lobster meat are piled inside a lightly grilled bun. The lobster is lightly dressed with mayo and spices and typically served cold. In Maine, local eateries tend to serve their rolls chilled with mayonnaise and Bibb or Boston lettuce (and sometimes, chopped celery). Whereas in Connecticut, lobster rolls are usually served warm with the lobster coated in butter and garnished with scallions or chives. Both versions taste great – it just depends on whether you prefer your lobster hot or cold.
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