Four Unmissable Boston Food Specialties

Set the record straight

The official dessert of the state debuted at the Parker House Hotel (Now the Omni Parker House Hotel) and has no traits that warrant its “pie” name. It’s yellow cake with pastry cream and chocolate glaze. The exact year of its debut is disputed but the dessert for sure has been around since the late 1800s.

This always means clam and it’s never gloppy thick. You can taste the ocean.

Traditionalists toss the meat lightly with little more than mayonnaise. Other New Englanders dress it with warm butter. The bun is always top loading, both sides brushed with salted butter and toasted on the flattop. If the roll has grill marks, you’re dealing with an amateur.

Anything other than an Ipswich clam is an imposter. This appetizer arrives at the table piled high with a side of clam broth to rinse residual sand and clarified butter for dipping.

Like true native New Englanders, Food Fanatics Chefs Martha Leahy and Christopher Kube live and die by the seasons, which means there’s always room for ice cream and crispy seafood. Follow them on Instagram: @chefmarphy & @chefkube