Coastal Massachusetts is blessed with great shellfish including, lobster, clams and oysters. A New England clambake is, in many ways, the equivalent of Hawaii's luau. A hole is dug, sometimes in beach sand, but more often inland, lined with stones and a fire started in it. Later the coals are covered with wet seaweed to create a steam pit into which packages of lobster, fish, clams, mussels, potatoes, and ears of corn are put. This is then covered with more seaweed and covered with tarps to cook.
The New England boiled dinner is a contribution of the state's many Irish immigrants. It is a simmered pot meal of corned beef, cabbage, carrots, potatoes, and sometimes turnips. Horseradish, mustard, and sometimes vinegar are used as condiments.
Massachusetts folks are serious about their clam chowder. Many seacoast towns schedule chowder festivals at which locals compete for bragging rights. Fried clams are an alternative way to serve these delectable shellfish, usually accompanied by french fried potatoes. Haddock and cod are the local fish mainstays and one often sees "schrod" on menus. It is purported to be young cod or haddock, but is assumed by locals to mean generic white fish. Bluefish is worth trying, though some may find it a strong-flavored. The other local gamefish, striped bass, is considerably milder in taste.
Worcester's ethnically diverse population offers home-style food from all over the world in funky little restaurants hidden in odd corners all over the city. Stylish Shrewsbury Street near UMass Medical School offers many trendy new restaurants, as well as a few classic diners.
Massachusetts' best farmland is in the Pioneer Valley, along the Connecticut River. Residents from Springfield to Greenfield benefit from local farmers markets throughout the year. This compliments the diverse and cosmopolitan dining scene in the 15 miles from Northampton-Amherst to Springfield.
Southeastern Massachusetts was once the world's largest producer of cranberries. Large flat sandy bogs of colorful berries are harvested in early October.
Inland areas offer traditional New England country cuisine, especially at rural church suppers and breakfasts. Notable dishes include spaghetti-and-meatballs, roasted chicken, baked beans, baking powder biscuits, fruit pies, and cobblers.
Far eastern and far western Massachusetts's rocky soils produce two outstanding crops: tomatoes and apples. Orchards are still mostly family-owned and many growers offer pick-your-own sales. Cider mills churn out fresh cider to sell alongside bags of apples in roadside farm stands. On a crisp fall day the stands often offer warmed fresh cider mulled with cinnamon, clove and other spices. A list is maintained at: (http://www.pickyourown.or...).
