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Some New England Favorites
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Clambake
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An authentic clambake begins with a deep pit in which a fire has burned down to coals. On top of these coals, layer seaweed still full of the sea. Between seaweed layers, put clams, lobsters, corn on the
cob, even fish. The food is steamed by the moisture in the kelp, so the meal is saturated with brisk air and black ocean. Of course, a deep pot can accomplish a pale but flavorful imitation. A mountain of corn bread is never too far away.
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Indian Pudding
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Much like steamed brown bread, Indian pudding begins with corn meal and molasses, to which are added milk, butter, and spices. The whole is baked until it becomes a rich, brown pudding.
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New England Boiled Dinner
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A fatty corned beef brisket is boiled in water with cabbage, potatoes, and any number of vegetables -- perhaps corn or beans, carrots or celery. The liquid is drained, and the meal is served on a great platter in unadorned glory. A little sharp mustard
or vinegar may be offered as a condiment.
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Steamed Brown Bread
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This is a soda bread that combines corn and other flours, such as rye or graham, with buttermilk and molasses. The batter is steamed in large cans or loaf pans on the stove-top.
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