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Apr 4, 2008 08:18 AM

Regional specialties?

I'm doing a little personal project, trying to get a handle on all the regional specialties of New England. And by regional, I guess I mean sub-regional or microregional - those recipes or foods which are not just old New England favorites, like clam chowder or GrapeNuts pudding, but specific to certain parts of New England. I'm thinking of Rhode Island's coffee-milk obsession, the enormous number of wild blueberry baked goods available in Washington County, Maine (wild blueberry whoopie pies!), the steamed cheeseburgers that you only find in a few restaurants in the Meridan/Middletown CT area, and so on. Can anyone add to my list?

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  1. Not sure if this meets your criteria, but what about "ployes," the buckwheat pancakes (and other things)made in the Franco communities throughout the larger region?

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    1. Lime-Rickies or Raspberry-Lime-Rickies... I grew up in Middlesex country. All the local drugstores that had lunch counters served them (with a ham&pickle sandwich!)

      1. Dirt Bombs on the Cape?

        1. Well, you could certainly break clam chowder down into several subcategories: thick white, thin white, clear, and red.

          RI: Clamcakes, stuffed clams, snail salad, NY system weiners, pizza strips, dynamites, frozen lemonade

          ME: Italian sandwiches, dagwoods

          1 Reply
          1. re: Bob W

            I know clear chowder is associated with Rhode Island, and there may be some Manhattan-style chowder creeping up into the CT coast, but are the thick/thin differences really regional or just stylistic? I wasn't aware of there being a predominance of one style in one area and the other somewhere else, but I don't know. I know I make thin chowder at home, but usually end up with thick out.

          2. New Haven, Ct - White Clam Pizza
            Vermont - Maple Creemies
            Ct Style Lobster Rolls
            Don't forget about Moxie, or White Birch Beer