Cuisine of New England

regional food · American history · seafood

Seafood stars. New England's cuisine centers on fish, lobster, and clams because the region has always been surrounded by ocean and thriving fishing ports. Dishes like clam chowder and lobster rolls are classic New England meals.

Potatoes everywhere. Potatoes, beans, and dairy products are used in tons of New England dishes because they grow well in the region and have been easy to store through cold winters for hundreds of years.

Corn comes first. Native American tribes like the Wampanoag and Narragansett grew corn as their major crop, and New Englanders still use it in hasty puddings, cornbreads, and corn chowders today.

Mix of cultures. English settlers brought their cooking style, but Irish, French-Canadian, Italian, and Portuguese immigrants added their own flavors to New England food over time, creating something totally unique.