Lobster rolls, fishermans platter, new england clam chowder

POI file here at POI factory - "Maine & New Hampsire Lobster Shacks"

Dude, you're making me regret becoming a vegan!

Yeah I used that file as well as the others created by the users . I just wanted to mention this place since it wanst on the list and wanted other POI-Factory users to enjoy the experience as much as I did.

Stay Strong My dear Friend.

I haven't looked through the POI files, but is there a Massachusetts Lobster Shack listing?

Thanks!

I couldnt find one.

I only worked on ones in NH & ME -mostly ones recommended to me and ones I have visited over the years.

strongly recommend this book by Mike Urban... no GPS coordinates, but addresses will get you to some fine Lobsters... ~$13 on Amazon

Portland ME but apparently it's gone. We had a lobster dinner there in 1969 and it was great! Seems to me I had a small bowl of chowder then too, but the memory has faded...

It's a long ride, but worth it...

197 Pomeroy Ave.
Pismo Beach, CA
(805)773-4653

Whenever I travel I always look for New England clam chowder. Pismo Beach is a famous clamming beach on the Central Coast of California. There are a number of restaurants that serve good to great New England style clam chowder, but Splash Cafe's has been been a favorite of mine for years. There is another one in San Luis Obispo, but this is the original and it's just a block from the beach.

From their website...
Splash Cafe has been a favorite destination in Pismo Beach, California since 1989, specifically for our award-winning clam chowder.

http://www.splashcafe.com/

-120.642277 / 35.140020

Harraseeket Lunch and Lobster
36 Main Street
South Freeport, ME 04078

minutes from downtown Freeport on the S. Freeport Wharf...great food and spectacular marina view

definelty will try on my next visit

Should have looked at this post beofre I headed to Maine last week.

theres always an excuse to go back

Ganador11 said in part..

I have yet to find anyone who's turned down my Super Bowl, homemade New England style "seafood" clam chowder and dinner rolls.

Into my Wolfgang Puck's 7qt Cafe' Collection slow cooker which I've placed on low, I empty four 18.8oz cans of either Progresso or Campbell's chunky New England style clam chowder as my base.

I then add a quart of half and half, one quarter pound stick of real butter, finely chopped half of a fresh onion, some finely chopped parsley and 3 good sized potatoes that have been washed, peeled, diced and precooked.. plus a few diced carrots to add color, along with cut up "fresh" mushrooms and the appropriate seasoning.

After 3 or four hours of covered slow cooking, with stirring the pot every 15 to 20 minutes, I add the meat from two large cooked and chunked "Lobster Tails" while then adding cut up chunks of "King and Stone Crab".

As the above slow cooks for the next hour and a half I make my "dinner rolls". Yum, Yum!

The secret to good dinner rolls ISN'T to add all the ingredients together in your bread mixer, but to "blend" the dry and liquid ingredients separately before placing them into your bread maker.

I "sift" 3 1/4 cups of Gold Medal bread flower into a large plastic bowl, to which I add 3 teaspoons of Fleischmann's bread machine yeast that's been sitting out at room temperature.

* Note.. (A lot of people use yeast they have just pulled out of the refrigerator, but the problem is yeast works best when it's at "room temperature" and not directly from the cold frig.)

To the flour and yeast add enough (about a quarter of a cup) sugar to allow the yeast to work. I then use a slotted spoon to thoroughly mix all the dry ingredients.

I have a glass covered mason jar that I add 2 tablespoons real butter which I micro-wave uncovered for 30 seconds. To this I add 1 cup room temperature milk (or half and half if you prefer) and 1 raw egg. Placing the cover on the jar, I shake it for about a minute, which blends all the liquids together.

All that's left to do is place all six blended ingredients into the bread maker which is set to "dough", let it do it's thing, cut mixed dough into dinner roll sizes and let them rise. Afterwords place them on to pans and into a 350* preheated oven to bake for 12 minutes.

Dish out bowls of my New England style seafood clam chowder with the "just out of the oven, hot dinner rolls".. and ENJOY!!

P.S. It usually costs me around $60 or so to make my chowder.. but the money $$$ spent it well worth it!

Nuvi1300WTGPS

...if it is still there. But there was a place called the Captain's Table down at Chatham, MA on the Cape. Great seafood.

WoW. I only have one to things to say..

Will the members of POI-factory get a chance to try this SuperBowl or do we have to copy and paste this wonderful recipe and try to recreate your masterpiece ?

Clam Shacks: The Ultimate Guide and Trip Planner to New England's Most Fantastic Seafood Eateries by Mike Urban [Paperback ~$12]

Driftwood Inn Restaurant & Lounge
Cannon Beach, OR 97110
(503) 436-2439

Great New England clam chowder. Not too thick or too thin. Lots of tender, flavorful clams. Served by the cup, bowl or in a sourdough 'bowl'. Though I prefer mine a bit on the thicker side, it's all about the clams, not the corn starch, and this chowder has the fresh clam taste that makes it a winner every time.

-123.960763 / 45.897804

It was very good!

hmmm lets see