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The 11 states in New England and the mid-Atlantic area have lots of beloved foods that have been around for at least a century (bagels, salt water taffy, shoofly pie). Many involve seafood and most (depending on how you feel about scrapple) are delicious.
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Connecticut: White clam pizza
Clams on pizza? Sure — as long as they are freshly shucked, sauteed in olive oil and garlic and laid on a bed of grated parmesan cheese. Don't even think about mozzarella and absolutely no tomato sauce. Get this thin-crust pie at the celebrated family-owned Frank Pepe Pizzeria Napoletana and don't call it pizza. In New Haven, it's " apizza ."
Dubious distinction as it may be, Delaware is the nation's scrapple capital. Mystery meat and cousin to North Carolina's livermush, it's basically assorted pig parts which are stewed, minced, mixed with spices, cornmeal and flour, and then baked into small loaves. Slice it off, fry it up and serve it for breakfast.
Maine: Lobster rolls
Think fresh, chilled lobster meat on a toasted or warm hot dog bun, seasoned with salt and pepper, maybe a touch of mayo and a drizzle of butter. Savor it on a paper plate in front of a seafood shack on the rocky Maine coast and you have an unforgettable, authentic food experience, says Andrew Zimmern, host of the Travel Channel show Bizarre Foods. His go-to spot for lobster rolls is Five Islands Lobster Co., not far from Portland, where “you can literally watch the lobsters come from the traps to the boat to the dock. The lobster you pick has never seen a refrigerator — it’s from the water to the pot to your plate.”