New England Clam Chowder
A thick, creamy soup made with clams, potatoes, onions, and salt pork, traditionally served with oyster crackers.
The must-try food that defines Boston, MA's culinary culture
A thick, creamy soup made with clams, potatoes, onions, and salt pork, traditionally served with oyster crackers.
Chunky lobster meat served on a toasted, buttered split-top bun, either chilled with mayonnaise or warm with drawn butter.
The official state dessert, featuring two layers of sponge cake filled with pastry cream and topped with a chocolate glaze.
Navy beans slow-cooked for hours with molasses, salt pork, and spices, resulting in a sweet and savory dish.
Whole-belly clams or clam strips that are breaded and deep-fried until crispy, a staple of local seafood shacks.
Soft-shell clams steamed in their own juices and served with a side of broth and melted butter for dipping.
Thinly sliced, rare roast beef served on a toasted onion roll, often ordered three-way with barbecue sauce, mayonnaise, and cheese.
A classic sandwich from Boston's North End loaded with Italian cold cuts, provolone cheese, pickles, and oil and vinegar.
A signature North End pastry consisting of a fried dough shell filled with sweet, creamy ricotta filling.
A thick New England milkshake made with milk, flavored syrup, and several scoops of ice cream.
A traditional New England preparation of young cod or haddock topped with buttered breadcrumbs and baked until flaky.
A celebratory seafood feast traditionally including lobster, clams, mussels, corn on the cob, and potatoes.
Fresh local white fish, typically cod or haddock, battered and deep-fried, served with french fries and tartar sauce.
Raw oysters harvested from local Massachusetts waters, typically served on the half shell with lemon and cocktail sauce.
A dark, dense, slightly sweet steamed bread made with rye and cornmeal, often containing raisins and served from a can.
Beef chuck roast slow-cooked with root vegetables like carrots and potatoes in a savory, beefy broth.
A rich, smooth, and creamy soup made from a concentrated stock of lobster shells and finished with sherry.
Cake-style donuts flavored with apple cider and cinnamon sugar, a seasonal staple of local orchards and markets.
A regional sandwich made with peanut butter and Marshmallow Fluff, which was invented in Somerville, Massachusetts.
Soft, buttery, and folded dinner rolls first created at the historic Omni Parker House hotel in Boston.