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Long Island Seafood Cookbook the second part explores theNoted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder), clams (stuffed clams, soft shell clams Newburg), flounder (cebiche, cider flounder), crab (crab curry, crab soup, baked crab), and many more, including bouillabaisse, fish pies, and numerous tasty sauces. Reprint of the original 1939 edition. seafood; cookbook; food; cuisine; shellfish; long island; new york state; mussel chowder;