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When I came to Connecticut a few weeks ago, two different people made reservations for me at Bar Bouchee in Madison knowing that this was my favorite restaurant in the area. Upon revealing the duplicate to them, they suggested I might prefer diversity in my dining. Absolutely not, I said, I could eat at the same place every night if I thought it was the best thing going.
It just never occurred to me that college dining halls would be affected by the locavore etc. food movement. You may think I’m writing from a California university, but I’m actually in New Haven, CT, this week and am dining at this little college called Yale, which happens to be at the forefront of the Project. Er, that’s the Sustainable Food Program for us freshman.
Despite the threat of showers, I’ll be making the summer pilgrimage to Rehoboth, Delaware, this weekend. Sure, there’s a beach there, but I go primarily for the crabs at Lazy Susan’s.
There is nothing like shellfish in the summer. (They pulled ahead of produce after I saw my first CSA “haul” yesterday.) And after a recent visit to Connecticut, I’m fully immersed. I do raw oysters all year round, so what a thrill to focus all my energy on the noble, and chewy, clam. Captain Scott’s Lobster Dock in New London is a good place to start. I skip the fried food and go straight for what I think they do best: chowder. There’s the creamy, but not too heavy, New England clam chowder, the sophisticated, delicate Manhattan (I guess you can tell where my preference lies), and the bracing, salty Rhode Island (no cream, no tomatoes, and the clear local favorite). Perfect for a cool, windy early-summer day by the water. Readers from hotter climes will have to forgive my reference to hot soup this time of year.