Seafood In New England - Big Y® World Class Market®

The rocky coastal waters of New England are home to one of the world’s greatest seafood reserves. The shellfish, lobster and cod from this region are legendary, forming the backbone to one of our nation’s oldest cuisines. Here are a few of the basics of New England seafood.

Clams: Clams appear on New England menus in a wide variety of recipes. Coming in two basic types — hard shell and soft shell — they can be eaten raw, lightly steamed, deep-fried or as part of a chowder. They can also be the focus of a cherished New England tradition, the clambake. A clambake is the Yankee version of a Southern barbecue; it’s a huge social event where clams are steamed in a rock-lined pit in the sand and served with an array of sides.

Look for premium fresh Maine steamer and Maine mahogany clams at Big Y’s North Atlantic Seafood Co.

Try this Linguine with Clams Recipe

You say tomato, I say no way…New Englanders take their clam chowder very seriously: It’s a mainstay that’s absolutely intrinsic to the area. Traditional New England clam chowder is made with fresh clams, onions and potatoes, and its broth is thickened with milk or cream. According to hard-line traditionalists, Manhattan clam chowder, which is tomato-based and can also include celery and carrots, shouldn’t even be considered chowder at all —a lawmaker from Maine once even introduced a bill that would make adding tomatoes to chowder illegal. However, the measure failed, and Americans are free today to make the chowder choice for themselves.

Try this New England Clam Chowder Recipe

For authentic New England taste, try Big Y’s classic clam chowder. Made fresh daily, it’s as good as homemade!

Lobster: While lobster is now most often seen as the centerpiece of a special dinner, this wasn’t always the case. Back when the first colonists arrived in New England, lobsters were so plentiful that they simply roamed the beaches by the hundreds, some reaching up to four feet in length. Settlers got so tired of eating lobster that they started using the crustacean for bait. Now, they are a precious commodity. Today, Maine lobsters are famous all around the world for their superior flavor and texture. They can be enjoyed simply: boiled, steamed or even grilled and then eaten “in the rough,” served plain in their shells; or, they can be made into part of a salad, stew or soup.
A Maine favorite is the lobster roll, where lobster meat is made into a simple salad with mayonnaise and served on hot dog buns.

Try this Lobster Roll Recipe

Cod: This fish was so important to the early settlers of Massachusetts that they named their largest cape, Cape Cod, after it. Plentiful and easy to prepare, cod became an integral part of the local culture right away. A wooden likeness of the fish, known as the Sacred Cod, hangs in the Massachusetts House of Representatives as a symbol of its historical and culinary importance to the state. Originally, cod was preserved by salting and drying; salt cod became a staple and is still enjoyed today as traditional salt cod cakes. Scrod, a type of baby codfish weighing less than two pounds, is also a favorite.

Come to Big Y's North Atlantic Fishing Co. for fresh cod fillets. Our seafood specialists will hand-trim each fillet to ensure it 's boneless and skinless, so you'll be ready to cook as soon as you get home.
The Story of Cod
Try this recipe for Baked Cod in Tomato Sauce

Scallops: Bay scallops, which are found in shallow water in bays around New England, are famed for their delicate texture and flavor. Sea scallops, which live in deeper waters, are larger in size and delicious when broiled, grilled or sautéed.
Buy fresh seafood with confidence at Big Y. We guarantee your fresh fish purchases will be 100% satisfactory — or we’ll give you your money back!

Mussels: Small, with dark shells and tender meat inside, mussels gained popularity in New England cookery some time after other types of shellfish, as immigrants from Southern Europe who were familiar with them began integrating mussels into the regional cuisine.

At Big Y’s North Atlantic Fishing Co., fresh shellfish is always de-sanded and cold-water filtered.

from Big Y American Life Magazine, May 2004