m_y_a

Johnny, I'm glad the rain finally stopped in July. Got up to the Maine coast for some "Clam Trail" stops in early August. We stayed in Freeport, and were disappointed that Cindy's was closed for some reason. We had to go with plan B witch was Days Takeout on Rt.1. We quickly realized why this place was not in any of our reading or searches. Moving on to day two, which was a Sunday, we ventured up Rt. 1 through Brunswick, Bath and up to Wiscasset for my companions favorite, warm lobster roll. Reds Eats of course is the place to go and though we arrived at 11:30, we were still 10th in line. Well worth the 40 minute wait, although the clams there were battered and way too big for frying. A tad greasy and more like fitters, the lobster rolls and onion rings more than made up for it. Day three we saved for the Portland area and my first visit to Two Lights and the Lobster Shack. I thought that because it was a Monday that perhaps the line would be manageable. We also picked an off hour to eat at 3PM, but to no avail. We were in Maine on one of the first nice weekends in a while and half the state mASSachusetts had followed us up for the week. 55 min wait, worth every minute. The whole belly clams were the best I have had in a very long time, even though they were probably from Canada. The rest of our food was fresh, hot and perfectly cooked. Our last day we packed and headed south towards home with the intention of stopping in Kennebunkport at the Clam Shack. Alas, it was not to be. The small town was inendated with MASSh$#*s the there was nowhere to park even if the line wasn't a mile long. Back on Rt. 1 we decided to just go to BOB's in Kittery for a known quantity a least. Craving satisfied, we shopped for a while until we were hungry again. We had heard of a place on the Seabrook, NH coast that may hold some promise, so we braved the traffic yet again to find our way to Brown's Lobster Pound. Here, the set up is a bit fractured. Fried foods are ordered and served at the outdoor window. Lobsters, chosen from large tanks, are at the most interior area off the dining room and Steamers are in the dining area. The tables are sturdy and first come first served. One has to stake out a table while others wait for food in the various lines. Numbers are called over a speaker. The fried food was not too great, merely average. The steamers on the other hand were awesome and worth every penny. Served with hot broth, drawn butter and plenty of napkins. The people watching at this place was better than the food, but I think I just wasn't hungry enough. We learned our lesson in that it is better to get your clams in Maine after Labor Day then before.

It's the first week of March and I'm already itchy to plan my "Fried Clam Trail" trip for the season. The season may have to start a bit early this year with a excursion to Maine Diner or Bob's, with a stop off at Clam Box on the way back to RI. Who's ready?

Tried a new place(to me) in Plymouth, MA last weekend. The Lobster Hut. Clean, fast friendly service (counter type), nice location on the waterfront. The clams were crunchy, the right size and juicy sweet. I like mine a little more done than some folks and these were perfect. The fries were good too. Served with lemon wedge, tartar sauce(eh) and a very generous portion. I hear the place next door, Cabby Shack, is also good so I'll have to check this out next time I'm in the neighborhood. Anyone else had experiences in that area of the Cape? p.s. is the Shack at Two Lights, ME open after Labor Day?

Try a teaspoon of black pepper with your cornmeal. It has work for me for 25 years. I soak them in cold tap water with no ice. The peper irratates the membranes and makes them spitout quite a bit. Any weak ones will float right away. It works for sea clams and quohogs too.

I agree with johnny. We were at Anthony's in Middletown sunday and they had some beauties. Just the right size and juicy. The strips are good there too. We liked them better than Flo's. I find that the RI clams in fall and winter tend to be larger. I have always attributed this to the lower demand in the off season. The cold water makes them sweeter too, like oysters.