It's not an afterthought! Cole slaw can really bring out the wonderful flavors of New England-style seafood, but you have to make it right. It doesn't have to be hard though. Brooke Dojny, who wrote The New England Clam Shack Cookbook, a book which chronicles that region's fantastic seafood places, stopped by
Tonia's Kitchen to talk about one of her recipes for this amazing side dish. She calls it "My Best Guess At Chicky's Cole Slaw" direct from the Clam Box Restaurant in Ipswitch, Massachusetts. She takes 3/4 cup of Mayonnaise, along with three tablespoons of sugar and two teaspoons of celery salt. Brooke then combines that with pre-shredded cabbage and carrots, and refrigerates that for two hours. Doing that, releases the moisture in the cabbage and makes a for a fine slaw. Serve it up with some fried clams, and enjoy. Wicked good!
