Linguine with White Clam Sauce

The Glen-Mor Restaurant ordered fresh shucked clams for Linguine and White Clam Sauce, but despite going to three markets, I could not find shucked clams. Instead I bought 4 lbs. of littleneck clams in the shell. Jim and I spent an hour shucking clams, an exhausting and messy process. I recommend using shucked clams [...]

Macaroni & Cheese

Jim took charge of Macaroni and Cheese, and found the right combination of ingredients on the second attempt – it was delicious.

Servings: 6

Fresh 4 oz. sharp cheddar cheese, coarsely grated, divided 4 oz. double gloucester cheese (or substitute with a mild, yellow cheddar) 2 oz. Fontina cheese, coarsely grated 2 Tbsp. butter 2 cups [...]


I did not believe Jim when he said the Glen-Mor Restaurant served spaghetti and meatballs since it is definitely not a typical New England recipe. But he produced an old copy of a Wednesday night specials list and proved they served it once a week. Though it may not be a New England specialty, the [...]

American Chopsuey

Tonight was my first experience with Chopsuey. Jim said the taste is authentic for the Glen-Mor Restaurant. I can’t imagine ordering this in a restaurant, but it was easy enough for a weeknight meal.

Servings: 6

Fresh    1 oz. ground salt pork    1 small onion    2 cloves garlic    1-1/4 lbs. lean ground [...]

Baked Meatloaf

I don’t remember the last time I made meatloaf, but this recipe turned out very nice and I will definitely make it again. We ate it the next day in a Tomato Sauce over pasta.

Servings: 8 to 10

Fresh 3 eggs 1 bunch fresh parsley 3/4 cup skim milk 1 small onion, [...]

Boston Baked Beans

We used the excuse of needing a “bean pot” for this recipe to buy a beautiful new 5.5-quart Dutch oven. Baked beans require two pots, an overnight step for preparation, and four hours to cook – but the result is worth the effort. The beans are even better the next day reheating, or as Jim [...]