At Brewster Green now

[Greg G]

At Brewster Green now. Weather was rainy yesterday and the day before. Supposed to gradual dry out during the week. Have a seal tour scheduled for Wed out to Monomy island. Got take-out from Sir Crickets Fish and Chips last night, not bad. I got the shrimp, my wife the Fish and Chips, and we tried some clams strips as well although both of us determined we weren't really clam strips type people. The drive from Boston to Brewster Green was very tiring as it was raining and the traffic was slow. Also that was the first time I've seen the breakdown lane legally used as a 3rd lane at times on some stretches of the Highway. Pretty weird to see cars in the break down lane. Some one trying to get to the rest area off to the side almost got into an accident with someone in the break down lane in front of us.

Greg

 

[mdurette]

and we tried some clams strips as well although both of us determined we weren't really clam strips type people.
Greg

I was surprised you even saw clam strips on the menu. I though for sure all of New England ate the whole clam (belly and all) when having fried clams! Strips I always considered some sort of frozen battered thing that had no resemblance to a clam at all.

The weather should turn a bit....but today still gray outside.

Oh yeah...full disclosure, I'm not a fan of clams, they need to be hidden in a clam cake, stuffed quahog or chowda for me to eat one.

 

[silentg]

At Brewster Green now. Weather was rainy yesterday and the day before. Supposed to gradual dry out during the week. Have a seal tour scheduled for Wed out to Monomy island. Got take-out from Sir Crickets Fish and Chips last night, not bad. I got the shrimp, my wife the Fish and Chips, and we tried some clams strips as well although both of us determined we weren't really clam strips type people. The drive from Boston to Brewster Green was very tiring as it was raining and the traffic was slow. Also that was the first time I've seen the breakdown lane legally used as a 3rd lane at times on some stretches of the Highway. Pretty weird to see cars in the break down lane. Some one trying to get to the rest area off to the side almost got into an accident with someone in the break down lane in front of us.

Greg

We stayed there in April 2015, ours was nice weather but was cold, but we had whole family with us. Loved the roomy space and the feel of your own house. Traffic is always heavy traveling from Boston to Cape Cod. but once you get there it is so nice. As for clams I love all kinds fried, whole belly, steamed, chowder, stuffed. Also cannot stay on the cape without having one lobster dinner at least. I hope the weather clears up for you and you can enjoy the rest of your stay. One question, how are the units? When we were there they were remodeling some of them, due to storm damage. We had a two bedroom.
Silentg

 

[Greg G]

Ok, was greeted by this guy out on the deck today. There were about 8 turkeys just walking around the back yard of the unit I'm in which abuts the golf course.

 

[Greg G]

Yes , they also had clam belly's but I'd seen clam strips before and thought we'd try them. Tonight I'm getting lobster. Since it was still dreary but not rainy we went to the Cape Cod Mall in Hyannis today and my wife proceeded to unload our entire savings (ok, just seemed like that).
silentg, I'm in 3 bedroom unit #4 (will post pictures in a bit) which is in very good shape. Not sure what refurbished units look like but I'm guessing this one was refurbished to some extent as it has a large flat screen TV in the living room, bathroom showers and caulking looked new, carpet showed no wear at all (very short nap carpet). Walls didn't have marks so probably were repainted. Wifi speed is pretty good from our unit.

Greg

 

[silentg]

Yes , they also had clam belly's but I'd seen clam strips before and thought we'd try them. Tonight I'm getting lobster. Since it was still dreary but not rainy we went to the Cape Cod Mall in Hyannis today and my wife proceeded to unload our entire savings (ok, just seemed like that).
silentg, I'm in 3 bedroom unit #4 (will post pictures in a bit) which is in very good shape. Not sure what refurbished units look like but I'm guessing this one was refurbished to some extent as it has a large flat screen TV in the living room, bathroom showers and caulking looked new, carpet showed no wear at all (very short nap carpet). Walls didn't have marks so probably were repainted. Wifi speed is pretty good from our unit.

Greg

Probably is one that was refurbished. I like the roominess of the resort. Not sure I would like the turkey hanging out on the deck though. Have fun!
Silentg

 

[theo]

<snip>....they also had clam belly's but I'd seen clam strips before and thought we'd try them. <snip>

You may know this already anyhow, but "clam strips" are actually from (less expensive and more easily harvested) sea clams, which is an entirely different species from the "soft shell" clams which are almost always sold and prepared as either (whole and naked) "steamers" or (shucked and battered) "fried clams", bellies and all.

In younger days, we used to snorkel in shallow coastal Cape Cod waters for (hard shelled) sea clams, the inner contents of which would be ground up in their entirety in the making of "baked stuffed clams", mixed in with bread crumbs, finely chopped vegetables and seasonings -- -and then served in the seperated halves of the shells. Personally, I always felt that sea clams were much better tasting than the littlenecks, cherrystones, or quahogs (all three just being various sizes of another hard shelled clam species) also often used in making "baked stuffed clams".

Fwiw, Howard Johnson restaurants of yesteryear used sea clam strips (no bellies) for their "Tendersweet fried clams". I don't recall that HoJo's went out of their way to make it known that they were not using the soft shell clams used by most everyone else for fried clams. Maybe most people didn't / don't much care anyhow.

 

[Glynda]

Clams and Lobster

I adore steamers (clams). Better even than lobster. So when I am in New England, I try to eat them everywhere. The best we found on the Cape were at Moby Dick's at Wellfleet. Talked to the owner and he said that their's are from the Chatham area. He said he likes them because they have less sand and I found that to be true over most that I had. YUMMY! They had good lobster too.

I also love fried clams though not the kind with the huge bellies. We found the best fried clams at The Lobster Claw at Orleans. But we were not very happy with their lobster.

Our favorite restaurants in the area in addition to the above are Marshside in Dennis, The Brewster Fish House, The Impudent Oyster and The Chatham Pier Fish Market in Chatham.

 

[tonyg]

Greg - for dinner some night you should try Chapins in Dennis. Great fish&chips and affordable. Off 6A west of Brewster- get directions and they have a website.

 

[Greg G]

theo, no I didn't know the difference between the clam strips and bellys. Interesting. We tried to go to JTs Seafood restaurant for lobster but it closed that very day for the season. Went to Cobies for a quick meal of fried scallops and shrimp. Pretty good, scallps were tender. So I'm trying to find a good lobster place to go to tonight. Was considering The lobster claw, or Arnolds but sounds like maybe the lobster claw is not the best to go to. Any other suggestions?
silentg, yes I like the layout of the resort. 3 bedroom unit is very roomy.

Greg

 

[Glynda]

3 bedroom

Does the 3 bedroom have a bedroom and bath downstairs?

 

[Glynda]

Clams

You may know this already anyhow, but "clam strips" are actually from (less expensive and more easily harvested) sea clams, which is an entirely different species from the "soft shell" clams which are almost always sold and prepared as either (whole and naked) "steamers" or (shucked and battered) "fried clams", bellies and all.

As kids, we used to snorkel shallow coastal water for (hard shelled) sea clams, which would later get ground up in their entirety in the making of "baked stuffed clams", mixed in with bread crumbs, some finely chopped vegetables and seasonings. Personally, I always felt that in that preparation, sea clams were much better tasting than the littlenecks, cherrystones, or quahogs (all being various sizes of another hard shelled clam species) also often used in making "baked stuffed clams".

Fwiw, Howard Johnson restaurants of yesteryear used sea clam strips (no bellies) for their "Tendersweet fried clams". I don't recall that HoJo's went out of their way to make it known that they were not using the soft shell clams used by most everyone else for fried clams. Maybe most people didn't / don't much care anyhow.

I used to love Howard Johnson's fried clam strips sandwich!

So what are the fried clams with the big, round, musky tasting bellies that seem more prevalent around Mystic, Connecticut and into coastal MA? I have no problem with soft shell steamer bellies, they aren't usually that big.

 

[Greg G]

Does the 3 bedroom have a bedroom and bath downstairs?

Glynda, yes the 3 bedroom has a bathroom and bedroom (the master bedroom) downstairs. The bathroom downstairs has an entrance door from the Master bedroom and from the foyer entrance area.

Here are a few pictures of unit 4B

Master bedroom

 

[Greg G]

1st floor bathroom (entrances via master bedroom and hall foyer doors)

 

[Greg G]

Went to Arnolds in Eastham tonight for lobster. Pretty good, wasn't overcooked, and included corn on the cob, melted butter, and clam chowder. I also got their thin onion ring strings which were good as well. My wife had the baked salmon which was good after she scraped off the top glaze which she didn't care for. Got a big hot fudge sunday there as well. Spent about $71 for dinner. Arnolds only takes cash or local checks.

Greg

 

[Glynda]

Photos

Thanks for the photos of the 3 bedroom 4B!

 

[theo]

theo, no I didn't know the difference between the clam strips and bellys. Interesting. We tried to go to JTs Seafood restaurant for lobster but it closed that very day for the season. Went to Cobies for a quick meal of fried scallops and shrimp. Pretty good, scallps were tender. So I'm trying to find a good lobster place to go to tonight. Was considering The lobster claw, or Arnolds but sounds like maybe the lobster claw is not the best to go to. Any other suggestions?

Greg

Personally, I can't imagine how anyone could "botch" the simple boiling of water to cook a lobster. I'd suggest getting it without much contemplation or hesitation where you conveniently find it. I can't see how there could be a dime's bit of difference, except maybe in much more elaborate lobster dishes.

Sometimes in warmer periods, "soft shell" (recently shedded / new shell) lobsters are offered and they tend to be considerably less meaty, having just put a whole lot of their life energy into growing and then changing into a bigger suit (shell). At this time of year, that's not really much of a concern or issue.

 

[theo]

So what are the fried clams with the big, round, musky tasting bellies that seem more prevalent around Mystic, Connecticut and into coastal MA? I have no problem with soft shell steamer bellies, they aren't usually that big.

Connecticut? Is that the place with blue and white license plates, unofficially part of New York? I have no idea what those people do / eat there (just joking).

Littlenecks (smaller), cherrystones (larger) and quahogs (largest) are all the very same species of a hard shell clam (...but they are not the same species as sea clams), but I've never known of anyone, anywhere to fry them in any of their three size categories. I can't imagine that they would be palatable fried.

So......if what you are describing is not actually fried soft shell clams (with which you seem to be familiar and experienced), then I must assume that what you are describing is actually shucked and battered fried oysters (...I love 'em). Oysters are found and available in virtually any part of coastal New England. There are some impressive oyster "farming" operations in the coastal waters in and around Damariscotta, Maine. In Wellfleet, MA (lower Cape Cod, bay side, harbor area) they have some allocated / managed oyster "beds", but I think that's less of an actual oyster "farming" operation and more of a a "growing and harvesting in specifically allocated places" operation.

 

[Glynda]

Oysters

Connecticut? Is that the place with blue and white license plates, unofficially part of New York? I have no idea what those people do / eat there (just joking).

Littlenecks (smaller), cherrystones (larger) and quahogs (largest) are all the very same species of a hard shell clam (...but they are not the same species as sea clams), but I've never known of anyone, anywhere to fry them in any of their three size categories. I can't imagine that they would be palatable fried.

So......if what you are describing is not actually fried soft shell clams (with which you seem to be familiar and experienced), then I must assume that what you are describing is actually shucked and battered fried oysters (...I love 'em). Oysters are found and available in virtually any part of coastal New England. There are some impressive oyster "farming" operations in the coastal waters in and around Damariscotta, Maine. In Wellfleet, MA (lower Cape Cod, bay side, harbor area) they have some allocated / managed oyster "beds", but I think that's less of an actual oyster "farming" operation and more of a a "growing and harvesting in specifically allocated places" operation.

Theo! Born and raised in Ft Myers, Florida. Summered in parents' second home at Lamoine Point, Maine. Live in Charleston, SC. I KNOW an oyster! I love 'em any way I can get 'em! Had them raw last night! No, these were said to be "whole bellied fried clams." And those things had a tough neck with big, round bellies that tasted all muddy and murky. What I know as "steamers," or "soft shells," (though they don't actually seem to be soft but a thinner shell than most clams) are what they toss in the netted bag and steam at lobster pounds all over coastal Maine and are served on the Cape too and I did have once in Mystic. We even get them (steamers/soft shells) in grocery stores sometimes here in SC, but they never taste as good. Somewhat oval shaped though slightly pointed on the ends, not too big, a long neck that has a skin to be pulled off, and a belly, but not exactly a big, round, ball shaped one as I seem to remember on the ones I was describing. I just wondered if those were Quahogs? They never fry those?

Anyway, though steamers are my very favorite, I do love a good fried clam roll too! We just can't get that bread in this part of the country.

 

[Glynda]

Lobster

Personally, I can't imagine how anyone could "botch" the simple boiling of water to cook a lobster. I'd suggest getting it without much contemplation or hesitation where you conveniently find it. I can't see how there could be a dime's bit of difference, except maybe in much more elaborate lobster dishes.

Sometimes in warmer periods, "soft shell" (recently shedded / new shell) lobsters are offered and they tend to be considerably less meaty, having just put a whole lot of their life energy into growing and then changing into a bigger suit (shell). At this time of year, that's not really much of a concern or issue.

Oh, I've had plenty of "botched" steamed lobsters! Overcooked "Boiled" to death. Rubbery. Tasteless. I've had them in Maine. I've had them on the Cape. I've had them at Red Lobster! What a shame!

 

[theo]

Name that mollusk...

Theo! Born and raised in Ft Myers, Florida. Summered in parents' second home at Lamoine Point, Maine. Live in Charleston, SC. I KNOW an oyster! I love 'em any way I can get 'em! Had them raw last night! No, these were said to be "whole bellied fried clams." And those things had a tough neck with big, round bellies that tasted all muddy and murky. What I know as "steamers," or "soft shells," (though they don't actually seem to be soft but a thinner shell than most clams) are what they toss in the netted bag and steam at lobster pounds all over coastal Maine and are served on the Cape too and I did have once in Mystic. We even get them (steamers/soft shells) in grocery stores sometimes here in SC, but they never taste as good. Somewhat oval shaped though slightly pointed on the ends, not too big, a long neck that has a skin to be pulled off, and a belly, but not exactly a big, round, ball shaped one as I seem to remember on the ones I was describing. I just wondered if those were Quahogs? They never fry those?

Anyway, though steamers are my very favorite, I do love a good fried clam roll too! We just can't get that bread in this part of the country.

Glynda, my apologies. I certainly knew of your geographic background and seafood experience from some of our prior communications and figured that you most likely already knew oysters well; I floated up a weak theory for "the process of elimination". Appalachicola oysters in Florida certainly have and deserve their own reknown and fans (among whom I certainly number). I was just posing a possibility while scratching my head to identify your "mystery mollusk" (...I am still doing so, actually).

Definitely not quahogs, which have no long neck or membrane ("skin"). No one fries littlenecks / cherrystones / quahogs to my knowledge anyhow.
Frankly, I think they would be nothing short of disgusting if fried (not to mention extremely rubbery). So, the "mystery mollusk" field seems to be narrowing...

The large clams you have described, if they are not just very large soft shell clams (which do, in fact, grow larger if in the right substrate and not harvested), might (emphasis might) be a clam I've heard of called a "cut neck" clam (a clam with which I'm completely unfamiliar, as they are not found, sold or eaten anywhere here in north coastal New England; I've never even seen one). Soft shell clams as large as you have described are much more often shucked and sold / used for fishing bait , rather than as "steamers" or shucked and battered for fried clams. If a restaurant is serving very large soft shell clams as food, I'd find someplace else to eat.

To be honest, the "cut neck" clam is something of a "Bigfoot" item to me --- I have heard of it, but nothing more. They are not found, sold or eaten anywhere in more northern coastal parts of New England. I don't even know what it looks like, but now I'm going to do some homework to see what I can find out about the "cut neck clam" and maybe we can resolve this mollusk mystery.

P.S. I was at Lamoine Point for a day just last week, looking at a property I once rented, now being offered for sale (...for about twice its' actual value; I passed).

 

[theo]

Critters and Clams --- but no "Bigfoot"...

Maybe I should have sent the following directly to Glynda as a PM. If it bores you, I apologize, but your mouse can easily just move you right along after you yawn.

I contacted a fellow I once worked with in the Northeast seafood industry. He is, I believe, now the biggest seafood industry player on the eastern seaboard between the Maine / Canada border and Connecticut (whatever / wherever CT is ), although the seafood industry itself is in serious decline. The definitive word from the mount is:

What I previously (and erroneously) referred to as a "cut neck" clam I am now told is more correctly referred to as a "top neck" clam in some limited circles.
As it turns out, the "top neck" clam is just another subtle size gradation of the hard clam (mercenaria mercenaria); slightly larger than a littleneck (generally regarded as up to 2") and slightly smaller than a cherrystone (generally regarded as up to 3" --- anything larger is called a quahog or "chowder" for slang). So, it turns out that there is no "mystery mollusk" after all, just another subtle size distinction among littleneck / top neck / cherrystone / quahog (hard clam, mercenaria mercanaria). I suspect that the term "top neck" is only used in very southern (or elsewhere south of) New England; the term is completely foreign to me and I know a bit about NE seafood.

Soft shell clams (as "steamers" or for fried clams) can, in fact, grow to 3-4" in length in the right substrate and undisturbed. 1 1/2" is minimum legal size for harvest. Consumers generally do not prefer large soft shell clams, but they are usually discovered and harvested long before managing to reach their maximum size anyhow.
Green crabs (an invasive species) are decimating the soft shell clam population in MA and Maine. Prices are skyrocketing in predictable "supply vs. demand" fashion.

That's all I've got, Glynda. There is no "mystery Bigfoot mollusk" here after all. What you describe would seem to me to just be unusually large soft shell clams.

 

[theo]

Oh, I've had plenty of "botched" steamed lobsters! Overcooked "Boiled" to death. Rubbery. Tasteless. I've had them in Maine. I've had them on the Cape. I've had them at Red Lobster! What a shame!

A real shame, that someone could actually fail at simply immersing something in boiling water for a specific and known amount of time and then remove and plate it.
Any food industry establishment that can't do that much, correctly and consistently, should voluntarily perform a public service and just shutter their doors.

Then again, there is an attitude in some seasonal / coastal circles that "the tourists will buy / eat anything". I once personally knew of a (Cape Cod, MA) summer establishment that routinely used a cookie cutter to punch out "circles" from (dirt cheap) skate wings --- and then deep fry and serve them up as fried scallops (...charging scallop prices). Few seemed to notice (or care) that the muscle fiber striations of those punched out skate wings ran in the opposite direction (i.e., horizontally across) compared to those of a scallop muscle (which run vertically, or "up and down").

 

[Glynda]

Curious times two now!

P.S. I was at Lamoine Point for a day just last week, looking at a property I once rented, now being offered for sale (...for about twice its' actual value; I passed).

Really? Lamoine Point! My parents bought there in the late 1930's or early 1940's. They bought the original section of The Shore Acres Hotel that had been added on to over the years and was being separated again and the "newer" portions moved to become cottages elsewhere. My dad sold it in 1964 or 65. It was white when we owned it. Now on the National Register of Historic Places. No heat or A/C. The cottage pictured next to it was begun by my father and finished by the current owner. I have great memories of the place! We used to rake clams near there and steam them over an open fire with seaweed over the top of the pot. My love of steamers is all wrapped up in those memories!

This is it now:

http://www.shoreacresmaine.com/index.html

 

[Glynda]

The not so mysterious clam!

Soft shell clams (as "steamers" or for fried clams) can, in fact, grow to 3-4" in length in the right substrate and undisturbed. 1 1/2" is minimum legal size for harvest. Consumers generally do not prefer large soft shell clams, but they are usually discovered and harvested long before managing to reach their maximum size anyhow.
Green crabs (an invasive species) are decimating the soft shell clam population in MA and Maine. Prices are skyrocketing in predictable "supply vs. demand" fashion.

That's all I've got, Glynda. There is no "mystery Bigfoot mollusk" here after all. What you describe would seem to me to just be unusually large soft shell clams.

Must be then! I've had some steamers that were bigger than I would have liked but only these few odd whole bellied fried clam rolls that piqued my curiosity as to what strange kind of clam they might be. I remember now having the first along Hwy 1 in Old Saybrook, CT. But then, in Mystic, I had great steamers. Further along the way to the Cape, I had one more whole bellied clam roll like that in CT. Had a couple of great ones like I recalled from Maine on the Cape. Then somewhere on the way back down Hwy 1 on the way home another bad big bellied one. Ah, well. I need to stick to steamers unless I can peek over the shoulders of those receiving their food before I order!

Thanks so much! I find it very interesting! And I did read of a recall of some mussels and clams from Maine last week. I certainly hope Green Crabs and Global Warming don't destroy the population of clams and mussels! ARGH! Worms got my favorite pear guavas around the Ft Myers area!