I enjoyed the "steamers" more – thick juicy clams dipped in clam broth to clean off any mud, and then in melted butter.
But I also crave a bowl of Swan's thick white clam chowder — a serviceable rendition, which needs only a few drops of Tabasco, a good shake of black pepper and a packet of oyster crackers.
A hundred yards in one direction from the boat's mooring are beds thick with clams.
The shallows were thick with clams and crabs and oysters, and on Thanksgiving, on our family farm near the bay, Baltimore's brackish harbor, we start the feast by slurping raw oysters.
The clams have already been liberated and placed on a thick amalgam of clam juice and cream — a doubly clammy whammy.
The best openers are the thick, creamy New England clam chowder and the bisque full of lobster.
Of its five tracks, Leaf featuring Main Attraktionz (also in that Spin issue) is fantastic, more torpid than a tortoise, Wassup is Drake-ishly dirgy, everything swamped by Clams' thick soup of sound, while Demons adds swirling loveliness to CC's repertoire.
As with any fish restaurant claiming a New England heritage, chowder is the place to start, and Shore's rich, creamy version ($4 cup, $6 bowl) is as good as any I can imagine, briny right down to its soul, and thick with bits of clam and chunks of potato.
(And I loved the tartare maison, thicker than any fried clam accompaniment Americans are likely to be used to).
A large mandarin orange salad with walnuts and blue cheese, a plate of chunky guacamole and a cup of not-too-thick, well-seasoned New England clam chowder rounded out the meal.
