Cape Cod at home; crab and clam cuisine in your kitchen

Create crab, clam cuisine in your kitchen

Now that summer has arrived, generations of families who have vacationed at the seashore towns that comprise Cape Cod are making their way back.

The Cape is known for its hundreds of miles of beaches, lighthouses, scenic views of the Atlantic Ocean, spectacular sunsets, waterfowl and seabirds, and rustic architecture.

When it comes to food, it is there too: from the freshest seafood to fine dining with an ocean view, to clam shacks serving some of the best fried clams.

How about a tour of a cranberry bog, visiting a winery, sampling locally grown foods at a farmers market, or a tour of the Cape Cod Potato Chip factory? You are bound to find culinary experiences to savor at the Cape.

The food scene reflects the spirit of the people who live there, and their many cultures and cuisines.

Culinary traditions exist, however. From what I read in “Great Food Finds: Cape Cod” by John F. Carafoli (2018, Globe Pequot, $24.95), there is a dynamic food and dining evolution taking place, from the finest white tablecloth restaurants to homey mom and pop cafes, and chic new restaurants.

This is the book to bring with you to guide you to new places to eat and bring home so you can recreate the recipes from the region’s most celebrated restaurants. You will find recipes and stories about the restaurants, information about local food entrepreneurs, kitchen and gourmet food stores, clambakes, fishermen and farms.

Check out these recipes from a couple of the restaurants in the book.

For the recipes for The Glass Onion’s (37 N. Main St., Falmouth, Mass., 508-540-3730 www.theglassoniondining.com ) Lobster strudel and Hangar B Eatery’s (240 George Ryder Road at the Chatham airport, Chatham, Mass., 508-593-3655 www.hangarbcapecod.com ) Lemon ricotta pancakes, visit https:// bit.ly/2lCLiQS processor or blender and blend until smooth. 1 ⁄2 ripe mango, skin removed, diced small 1 ⁄2 red pepper, diced small 1⁄2 green pepper, diced small 1⁄4 red onion, diced small 1⁄2 bunch cilantro 1⁄2 bunch scallions

Mix all ingredients together in a medium bowl.

Francine Zaslow / Contributed photo Chatham littleneck clams in Portuguese kale stew served at Pisces.