A warm bowl filled with fresh clams, butter, milk or cream, potatoes, maybe some onions or celery, common crackers to thicken it up… is anyone else suddenly feeling hungry? Fish chowder is pretty good, too. It doesn’t get much more New England than this. In 1947, we suggested they be served as part of an Easter menu, but really, they’d be perfect anytime. Clam CakesĪ favorite in Rhode Island, clam cakes (or fritters) are kind of like clam doughnuts – a deep-fried batter containing chunks of chopped clam. It’s a cider maker’s tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented doughnuts, and no trip to the apple orchard is complete without one (or several) of these fall favorites. The Chop Suey sandwich, or Chow Mein sandwich, is a bit of a head-scratcher (it’s exactly what it sounds like - chop suey noodles ladled onto a hamburger bun - and just as messy), but it’s shown up on menus in Rhode Island and the Fall River area of Massachusetts since the 1930s.Ĭider Doughnuts | Classic New England Foods Photo Credit : Aimee Tucker Cider Doughnuts Did you know their logo is a woodcut of Nauset Light in Eastham, MA? Chop Suey Sandwich Kettle-cooked and extra crunchy, Cape Cod potato chips have been a Cape Cod (and beyond) favorite since 1980. Cabot Creamery, now owned by 1,200 farm families, got its start in the northeast corner of Vermont back in the early 20th century. Cabot CheddarĪnother New England-born favorite whose fame has spread.

Steamed brown bread made with molasses, cornmeal, and rye flour is an old-fashioned favorite, especially alongside a plate of baked beans. The original “pie in cake’s clothing,” this beloved combination of golden sponge cake, pastry cream, and chocolate ganache is so popular in New England you can even find it in doughnut form. In a 2015 web poll, our readers voted this #1 of all the classic New England foods. Served with melted butter, a sturdy set of crackers, and sometimes (for tourists and messy eaters) a bib, the lobster dinner is a New England dining experience that’s not to be missed. It’s hard to explain how something so simple could also be a regional culinary icon, but boiled (or steamed) lobster is it. Neither does a pint of frosty green beer.īoiled Lobster | Classic New England Foods Photo Credit : Aimee Tucker Boiled Lobster You don’t have to be Irish to enjoy this New England staple made (mostly) with corned beef and cabbage, but it doesn’t hurt. They don’t call it the official state dessert for nothing. One favorite way to enjoy them is in a batch of homemade muffins… Blueberry PieĪnother (even more popular) blueberry dish is a traditional pie made with wild Maine blueberries. Blueberry MuffinsĪnyone who has spent a summer in New England knows what a delightful flavor fresh blueberries can be. The famous ice cream company got its start in Burlington, Vermont back in 1978. Can you envision a potluck, ham supper, or summer cookout in New England without them? We won’t even try! Ben & Jerry’s Ice CreamĪ Vermont original that took on the world, one sweet bite at a time. Seasoned and simmered to perfection, there’s a reason baked beans are a New England classic.

What do you do with leftover Saturday night baked beans? Put them (cold, of course) between two slices of thick white sandwich bread and call them Sunday lunch.īaked Beans | Classic New England Foods Photo Credit : Aimee Tucker Baked Beans In New England, one of the most popular varieties of brown bread is made by B&M in Portland, Maine, and it’s sold in a can. What do you get when you add Autocrat coffee syrup to ice-cold milk? In Rhode Island, you get the official state drink – coffee milk.

Far east chop suey