New England clam chowder can be found on almost every menu from Connecticut to Maine. It is even sold at Boston Red Sox games at Fenway Park. Locally-caught clams, chunks of white potatoes, and cream are just a few of the ingredients that give this dish its personality. The chowder is one of our most popular soups, as it’s true New England soul food. It warms you up all winter, but I also think it’s a perfect summer treat. Take a thermos to the beach, wait for the sun to go down, then pour it into mugs. The little bit of sand that sneaks onto your spoon only enhances the texture.
Biting into crabmeat and prawn at the same time produces a rich and luxurious feeling. These crisp and juicy crab claws are as good to look at as they are to eat, so they are bound to be a successful starter for a dinner party. You can prepare in advance up to the end of step 6, and then simply refry the claws just before serving.
Five-spice powder lends this dish its name as well as its characteristic aroma. In Fukien, where this dish originates, ducks’ eggs, both the white and the yolk, are used because of their stronger taste.
Spring rolls, also known as egg rolls, are a tasty filling wrapped in a thin dough and deep-fried until crispy. Here, for the filling and pork marinade, use medium-dry sherry if Shaohsing wine is not available.
Elegant hostesses often served French Pate as a first course at format dinners. Today, this lower fat version doubles nicely as an appetizer or picnic food.