The cuisine of New England traces its roots to England. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Fall and winter are the perfect time of year for this cuisine. Stuffies (stuffed clams) – a Rhode Island favorite; New England Clam Chowder; Shrimp Toast; Lobster Rolls with Fresh- Made Buns, served with Fries and Chips; Boston Cream Pie
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