8 Must-Eat Foods for a New England Beach Trip — and Where to Find Them

Anywhere I travel, one of the big highlights for me is always the food. I don’t care if where I’m headed is considered a traditional foodie destination or not. Every beach town and city has its hidden gems and local specialties, and I’m always on the hunt to find them. As such, when I planned my first New England beach trip, years ago, I was already building a list of foods in my head that I absolutely wanted to try over the duration of my stay. 

New England’s food scene may not receive as much chatter as, say, that of major urban hubs. You’re not going to find as many travel articles covering the region’s local eateries and highlights as you would articles focusing in on places like New Orleans or New York City (though Portland, Maine, is definitely holding its own, if we want to make comparisons). 

However, what you will find, as you conduct your research (or even as you just talk to folks once you get to your destination), is a group of people that is very, very serious about food. For New Englanders and the states’ annual visitors, food isn’t just something that you need to fuel your beach days. It’s a highlight of your trip.

So, what are the local staples worth planning around? Here are 8 things you need to eat during a summer New England beach trip.

You didn’t think this list would start any other way, did you? If you ask anyone (anyone!) what New England shore towns are known for, food-wise, they’re probably going to mention lobster rolls. As such, I could never write such a list of must-try New England foods without including them.

To be honest, they’re one of my favorite aspects of every trip I make to this part of the country (and I’ve literally gone some trips eating them for every meal). Accordingly, I’m not a lobster roll snob. I’ve never eaten a lobster roll I didn’t like.

Keep in mind, though, the lobster roll will differ depending on where you are. In Maine (my favorite), you’re likely going to get your lobster served cold, on a fluffy roll, and covered in mayo. Other states, like Connecticut, may prefer their lobster served warm and tossed in butter. Neither option is a bad time.

Where to Try It — There are many, many eateries that claim to serve up the best lobster roll. You’ve got Lobster Landing in Clinton, Connecticut; Bob Lobster in Newbury, Massachusetts; Sesuit Harbor Café on Cape Cod; and Luke’s Lobster in Portland, Maine. Again, though, I’ll assure you—I’ve never eaten a bad lobster roll, so if there’s a little shack that serves them near your chosen beach destination, just go there. Try it. You won’t regret it.

I know, I know—soup in the summer? Maybe it’s a controversial take, but I personally can’t turn down a good soup regardless of the weather outside, and that includes the classic New England clam chowder.

Characterized by its creamy blend of clams, potatoes, celery and potentially salt pork, depending on where you are, this really is worth its spot as a side dish on your New England seafood platter, no matter the temperature. Just keep in mind that while this description technically refers to “New England chowder,” there are other styles of chowder that you’ll find throughout the region as well. For example, Rhode Island makes a chowder that’s clear, without any creaminess. (There’s also Manhattan red chowder, but Manhattan isn’t in New England so I’m not going to recommend it for the purposes of this article.)

Where to Try It — There are many, many spots where you can find some great New England chowder: Atlantic Fish Company in Boston, Gilbert’s Chowder House in Portland, Captain Parker’s Pub in West Yarmouth, Bob’s Clam Hut in Kittery and more. So, don’t let the heat deter you during your next beach trip. This is a staple worth savoring.

While New England clam chowder and lobster rolls are classics that everyone knows about, stuffies are a little more under the radar. They tend to stick to the state of Rhode Island, which lays claim to this sumptuous little dish.

So what exactly are they? Stuffies are basically clam shells that have been stuffed with a mixture of clams, breadcrumbs, herbs and spices, and then baked. Sometimes, recipes will add in some bacon or Portuguese sausage.

Where to Try It — Head to Matunuck Oyster Bar in Wakefield/South Kingstown or Aunt Carrie’s in Narragansett for some of the best.

Okay, this one is a bit of a debate. I grew up knowing whoopie pies in Kentucky. Then, I moved to Pennsylvania and discovered that the Amish there said that they were the inventors of this delightful little dessert. Next, I traveled to New England and became aware that this region of the country also tries to say that whoopie pies are distinctly their own. It’s even the state treat of Maine!

But you know what? The argument around origins doesn’t really matter, because these are delicious.

If you’ve never had one before, they’re the perfectly decadent cap on an equally decadent seafood meal. A classic whoopie pie will be two rounds of chocolate cake, sandwiching a thick layer of filling, akin to a buttercream icing. Many stretch the classic recipe, though, switching up cake and filling flavors. (If you can catch a pumpkin spice whoopie pie in the fall, I’d highly recommend it!). 

Where to Try It — Go to Labadie’s Bakery in Lewiston, Maine, which reports that it’s been making whoopie pies since 1925.

It’s not a food, but it is the state drink of Maine. It’s a soft drink that mixes sweet and bitter, originally created in the late 1800s for medicinal purposes, and it can be found in shops around the region. (I first came across it in a beachside tourist shop in York, Maine.)

It’s polarizing, admittedly, thanks to the gentian root extract and the flavor profile that’s adjacent to that of root beer, but with more of a bitter kick. However, for those who love it, that love runs deep.

Where to Try It — You can attend the annual Moxie Festival in Lisbon, Maine, which takes place every second weekend in July, as well as a Moxie exhibit in the Museum of Maine Heritage in Union, Maine.

This is a decidedly different sandwich to pack into your beach bag. Again, this is something that I grew up eating in Kentucky, but then I later realized New Englanders had staunchly claimed it as their own. 

A fluffernutter is almost cloying, so if you don’t have a sweet tooth, you may want to overlook this suggestion. Additionally, this is not a sandwich you’re going to find on many menu restaurants, despite its broad, regional fanbase. You’ll want to make it on your own, at your beach home rental or in your hotel room (don’t worry; no cooking skills are really required).

Literally, you just need to take two pieces of white bread, spread a layer of peanut butter on one piece and a layer of marshmallow fluff on the other, and you’ve got it. Yes, that’s it. That’s a fluffernutter—and it’s surprisingly amazing.

Maine blueberries just hit different, so if you’re in the area and have access to fresh blueberries during a summer New England trip, don’t pass them up. A lot of local lobster shacks will have blueberry pie on the menu, but many restaurants have likewise become a little more creative and now offer a range of blueberry-focused desserts. You can even have fresh blueberries added to your beer in some spots, as a fun little garnish.

Where to Try It — My personal recommendation for a blueberry pie is Two Fat Cats Bakery in Portland. In addition to purchasing the bakery’s pies in person, you can also order them direct-shipped to your door via Goldbelly, and it’s become somewhat of a tradition for me to ship those pies out to my relatives for special occasions.

Yes, I know. If you’re a traveling foodie like me, you know that just about every destination in the world claims that it offers its own version of the beloved pizza. That said, I’m never going to say no to pizza, so if you say a new variant is worth a try, I’m going to be game.

In New England, there are a handful of pizza styles that locals will tell you are unique to the region.

First, there’s New England Greek pizza. As you could probably guess, it came to the area via Greek immigrants. It’s a pan pizza with a crust that’s focaccia-like, and the sauce really relies on the oregano. As for cheese, it’s a blend of mozzarella and cheddar.

Then, there’s what’s referred to as “bar pizza” or South Shore bar pizza. You’ll find this in Massachusetts beach towns, and it features a much different, thin-ish and crisp dough, with burnt edges (a good thing, I promise!).

And, lastly, you’ve got what’s simply called “beach pizza,” and that’s found in beach towns through Massachusetts and New Hampshire (what few beach towns New Hampshire has). Again, it’s a thin-crust pizza, but it incorporates provolone and the sauce is on the sweeter side. The pizza is also sliced into squares after being baked in a sheet pan.

Whichever you try, it’ll be worth your money.