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New England Coast
New England Seaside
Briny, bright, and built on the Atlantic
$32 / box
4 spices · 2oz each
Citrus Pepper SeasoningDill WeedAlderwood Smoked Sea SaltOld Bay-Style Seasoning
Briny, bright, and built on the Atlantic
New England's cooking is shaped entirely by its coastline. The rocky shores of Maine, the harbours of Massachusetts, the fishing fleets of Rhode Island, the food of this region is honest, simple, and deeply connected to the sea. These four seasonings bring the salt air of the Atlantic into your kitchen.
A bright, lemon-forward pepper blend that cuts through the richness of New England's butter-heavy cooking. Essential for finishing lobster, clams, and the creamy fish chowders that define this region.
The defining herb of New England seafood cooking. Dill appears in clam chowder, cured salmon, smoked fish dips, and the creamy potato salads that accompany every lobster roll. Its clean, grassy freshness is the taste of summer in coastal New England.
Cold-smoked over alderwood to evoke the smell of New England's fish smokeries, the small seaside smokehouses that have lined the Maine coast since the 1700s. Use it as a finishing salt over chowder or a lobster tail.
The iconic American seafood blend. A mix of celery salt, paprika, black pepper, and bay leaves, Old Bay has been the seasoning of choice for steamed crabs, shrimp boils, and fish fries along the entire Eastern Seaboard for generations.
The definitive American chowder, thick, creamy, and built on a base of salt pork, clams, and potatoes. Finished with Citrus Pepper Seasoning and a healthy scatter of Dill Weed.
Render bacon in a heavy pot until crispy. Remove and set aside.
Cook onion and celery in bacon fat until soft, about 8 minutes.
Add potatoes and clam juice. Simmer 15 minutes until potatoes are tender.
Add clams, cream, and milk. Bring to a gentle simmer, do not boil.
Season with Old Bay-Style and Dill Weed. Finish each bowl with Citrus Pepper and Smoked Sea Salt.
The debate over the 'correct' clam chowder has been raging since the 1930s. New England chowder is cream-based. Manhattan chowder is tomato-based. Rhode Islanders insist their clear-broth version is the original. In 1939, a Maine state legislator actually introduced a bill to make adding tomatoes to chowder illegal. It did not pass.