Favorite South Shore Recipes | From Chowdah to Fish ‘n Chips

Nothing says New England like these South Shore favorites! Make some Clam Chowdah, New England Clam Bake, Fish ‘n Chips and more! Here’s a few recipes to try:

New England Clam Chowdah

Clam chowder - a South Shore favorite


  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 large yellow onion, peeled and diced
  • 2 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 2 cups water
  • 4 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/2 teaspoons kosher salt
  • Dash freshly ground black pepper, or to taste
  • 2 cups half-and-half
  • 2 cups canned, minced clams, drained, juice reserved
  • a few chunks of lobster, cut bite-sized

Steps to Make It

  1. Gather the ingredients.
  2. In​ a large saucepan over medium-high heat, cook bacon until almost crisp.
  3. Reduce heat to low, add 1 tablespoon butter, onions, and sauté until soft, about 5 minutes. Be careful not to brown onions. Add flour and cook for 2 more minutes.
  4. Whisk in water and reserved clam juice, and once combined, add potatoes. Season with salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender.
  5. Reduce heat to very low, add half-and-half, rest of butter, clams, and lobster bits and cook until heated through. Do not boil! Turn off heat, adjust seasoning, and serve hot with some crusty bread or a handful of oyster crackers.

Fish ‘n Chips

Fish 'n chips - a South Shore favorite


  • 4 large potatoes, peeled and cut into thick wedges
  • Vegetable oil for frying
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup cold beer (lager or ale)
  • 1 1/2 pounds cod or haddock fillets, cut into large pieces
  • Salt and black pepper, to taste
  • Lemon wedges and tartar sauce, for serving

Steps to make it:

  1. Preheat your oven to 200°F (93°C). Spread a layer of paper towels on a baking sheet and set it aside.
  2. In a large pot, heat enough vegetable oil to deep fry the potatoes. Add the potato wedges to the hot oil and fry for about 5-6 minutes or until lightly browned and crispy. Use a slotted spoon or spider to transfer the potatoes to the prepared baking sheet and sprinkle with salt while still hot. Place the baking sheet in the oven to keep the potatoes warm while you prepare the fish.
  3. In a large bowl, whisk together the flour, baking powder, salt, paprika, garlic powder, onion powder, and black pepper. Add the cold beer and whisk until the batter is smooth and free of lumps.
  4. Heat the vegetable oil to 375°F (190°C) in a large heavy-bottomed pot. Pat the fish dry with paper towels and season with salt and black pepper.
  5. Dip each fish fillet in the batter, making sure it’s coated evenly. Carefully place the fish in the hot oil and fry for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon or spider to transfer the fish to a paper towel-lined plate to drain excess oil.
  6. Serve the fish and chips hot, garnished with lemon wedges and tartar sauce.

New England Clam Bake

Clam bake with lobster - a South Shore favorite


  • 2 live lobsters (1 to 1 1/2 pounds each)
  • 1 1/2 pounds littleneck clams
  • 1 pound mussels
  • 8 small red potatoes
  • 4 ears of corn, husked and halved
  • 1/2 pound smoked sausage, cut into chunks
  • 1/2 cup unsalted butter, melted
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 tablespoons Old Bay seasoning
  • 1 lemon, cut into wedges

Steps to make it:

  1. In a large pot, bring 2-3 inches of salted water to a boil. Add the potatoes and sausage and cook covered for 10 minutes.
  2. Add the corn, clams, lobsters and mussels to the pot, cover and continue boiling for another 10 minutes or until the clams and mussels have opened.
  3. In a small bowl, mix together the melted butter, parsley, chives, and Old Bay seasoning.
  4. Once the seafood is cooked, use a slotted spoon to remove the seafood from the pot and transfer to a large platter or baking sheet. Drizzle the seafood with the melted butter mixture and serve with lemon wedges.
  5. Prepare a small bowl of melted butter and another bowl of broth from the pot for each person.
  6. Serve the lobster alongside the steamed clams, mussels, corn, potatoes, and sausage. Dip the seafood in the clam broth to be sure there is no sand in them and then dip in melted butter. Enjoy!

Boston Baked Beans

Boston Baked Beans- a South Shore favorite


  • 2 cups dry navy beans, soaked overnight
  • ½ pound salt pork
  • 1 medium onion, diced
  • ½ cup ketchup
  • 3 tablespoons molasses
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dry mustard

Steps to make it:

Drain navy beans and add to a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until tender, approximately 30 to 40 minutes. Drain and reserve the cooking liquid.

Preheat the oven to 250 degrees F.

Chop the salt pork into small pieces and brown in the same pan. Add the diced onions and brown them lightly. Add the beans and the rest of the ingredients and mix well. Transfer the ingredients to a bean pot or a dutch oven with a tight fitting lid. Pour in just enough reserved cooking liquid to cover the beans.

Bake in the preheated oven for 4 – 5 hours. Stir occasionally and add more water if they are getting too dry. Remove the lid and continue to cook for 45 minutes until the sauce is thick and the beans are tender.

Enjoy this South Shore favorite with ham or hotdogs and cole slaw!

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