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Raymond Sokolov of The New York Times wrote in 1971 that the restaurant building was "a stucco colossus". [112] Speaking of the food itself, Sokolov wrote that "the shore dinner only costs $8 and includes soup, plus choice of clam, oyster, shrimp or crabmeat cocktails, steamers, a half broiled lobster and a half broiled chicken, potatoes ...
The event was started in 1981 and was originally called the New England Clam Chowder Cook-Off, as New England clam chowder was the only type at the Cook-Off at that time. A creative category was added a few years later though there was no award (as in the New England category); a seafood category was added the following year.
Clam chowder, the classic dish of clams, potatoes, salt pork, and cream, is a New England classic.Almost every region has a slightly different take on this hearty soup, which has a long history ...
Hot wieners, Johnny cakes, coffee milk, grilled pizza and Rhode Island clam chowder. 33 (7) March 8, 2016 Seattle: Dungeness crab and teriyaki 34 (8) March 8, 2016 Lima: Ceviche and ice cream with exotic tropical fruits 35 (9) March 15, 2016 Honolulu: Kalua pig, shave ice, fish poke and Spam 36 (10) March 15, 2016 Marseille: Beef stew and pizza ...
Cove Surf and Turf has clam chowder on the menu. 1500 Cove Road, New Bedford Open noon to 8 p.m. Sunday, Wednesday, Thursday, and Saturday; 11 a.m. to 9 p.m. Friday.
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...
[3] [1] Later, from the 1860s through the 1890s, small hard clams (quahogs) from Little Neck Bay were served in the best restaurants of New York and several European capitals. [4] Eventually, the term "littleneck" or "littleneck clam" came to be used as a size category for all hard clams, regardless of origin.
There are regional versions of clam chowder across the U.S. Additional varieties include: Hatteras Island clam chowder: minimally seasoned clam juice broth-based “clear” chowder. Long Island ...