Popover is a traditional variation on English Yorkshire pudding. It's usually associated with the cuisine of New England. The popovers are a type of bread or muffin made with a combination of milk, flour, eggs, and butter. The flour, milk, and eggs are poured into heated butter that's placed in a muffin pan.
Once baked, the popovers will puff up and develop a crisp crust and tender, moist center. These puffs are often served with butter and jam or stuffed with various savory fillings.
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Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which have a fuller flavor than regular clams.
Although clams have been fried since 1840, the modern version of deep-fried, breaded clams is credited to Lawrence Henry Woodman from Massachusetts, who supposedly created the first version of the dish in 1916.
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View moreOriginating from Rhode Island, clams casino is made with littlenecks or cherrystone clams and bacon that are first seasoned and cooked, then placed together with breading on a half of a clam shell, and finished by either baking or broiling the concoction.
Despite many variations, the one constant ingredient is bacon, and the finished clams are often sprinkled with fresh parsley. The dish became extremely popular with Italian-Americans and is served in almost every trattoria in Manhattan’s Little Italy.
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