My wife and I are going to Maine this summer and she is gluten free. I was curious about two specific dishes:
1. Lobster stew: this seems to be traditionally made without the use of flour, is this true?
2.Fried clams: are fried clams in Maine generally made in the style of Woodman's (pure corn flour) or are they generally fried in wheat flour?
I recognize that each place will vary, just looking to see the general style of things. If anyone can point me to particularly good locations that do these two things well and gluten free, thats a bonus.
Thanks so much,