New England by the Spoon

Three classic shellfish dishes define coastal indulgence.

New England Chowder

Becky Luigart-Stayner

  • Corn-Fish Chowder

    Mmm Mmm Good

    Chase away winter's chill with a steaming bowl of seafood chowder.

  • Hearty Cioppino

    Bowls of Comfort

    Served as an appetizing first course or as a hearty meal, seafood soups dole out oceans of flavor.


When ingredients naturally burst with flavor the way lobster, scallops, and oysters do, it's tempting to serve them simply and save the real work for dessert. But even the most sumptuous shellfish can benefit from an occasional dress-up. These New England classics from Chef Rebecca Charles, owner of New York's famed Pearl Oyster Bar, appear elegant but retain their no-nonsense Yankee attitude.

 Scallop Chowder with Pernod and Thyme 
Next to lobster, no food evokes coastal New England as much as chowder. This sea scallop rendition is freshened with thyme and finished with the anise-flavor liqueur Pernod.

 Lobster Stew 
Lobster stew is open to broad interpretation―every New England cook has a favorite recipe. This version, lush with mushrooms, peas, potatoes, and chunks of lobster, boasts a sauce of cream and sherry cooked down to a briny sweetness. Get a great lobster stock recipe here.

 Oyster Pan Roast with Horseradish Toast 
A classic pan roast can be made with almost any shellfish. Served with crusty bread, Rebecca's oyster adaptation makes an ideal first course. Add a salad for the ultimate seaside lunch.  

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