My beach vacation was over two months ago, but that doesn’t stop me from dreaming about the coastal adventures I could have if it weren’t for all those pesky obligations like work, bill-paying and gardening.

If I could be anywhere in the United States right now, I believe I’d opt for the coast of New England, somewhere way up there where the weather is perhaps a few degrees cooler and you can feel the breeze off the ocean.

I’ve never been farther north than New York before, so I haven’t experienced authentic clam shacks or chowder houses or lobster pounds. Until I can hit the road and head north, I guess I’ll have to make do with one of my favorite new cookbooks, “The New England Clam Shack Cookbook” by Brooke Dojny.

I consider myself a complete chowderhead and I love seafood, so flipping through Dojny’s book made me salivate almost instantly. Not only does the book contain an awful lot of interesting history about these prized eateries (did you know the “pound” is short for “impoundment,” or the gated coves where lobsters were trapped?), but it also has cooking tips and pages upon pages of delicious recipes.

I’ll save a few of the good-looking chowder recipes for this fall or winter. Meanwhile, feast your eyes on this recipe for fresh clams roasted over a charcoal grill. And get ready to drool.

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Many thanks to all of you for sending along your favorite Thanksgiving recipes.
The first person to respond was Donna Alley with Broccoli Casserole. Donna, if you’ll e-mail me your mailing address at lindsey.nair@roanoke.com, I will send that book along straightaway.
Never fear, the rest of you! I’m going to give away another book next week. So stay tuned!
I can’t believe how many delicious recipes came through last night. The only other request I have is for a little bit more information about why these recipes are so special to your families. Has it been passed down through the generations? Does everyone lend a hand to make it every year? Do you have to hide it to keep somebody from dipping into it before dinner?
If you guys have any more context for why these recipes are family traditions, I would love to hear it. And if you have not yet sent a recipe and a story, please do!
The deadline is Friday, November 2!