Official Website of UCLA, United Clam Lovers of America
THE PLACE, Guilford CT
| 4/29/05 Opening Night |
▲Cool weather and the threat of rain did not deter loyal fans on the 2005 opening night. Your
humble clam master did not attempt to beat his personal best of 12 dozen "special" clams, but
did break last year's opening night record by slurping six dozen; plus half a lobster and eight
ears of corn... and washed them down with a Carvel ice cream soda from across the street.
humble clam master did not attempt to beat his personal best of 12 dozen "special" clams, but
did break last year's opening night record by slurping six dozen; plus half a lobster and eight
ears of corn... and washed them down with a Carvel ice cream soda from across the street.
▲Owners/brothers Gary and Vaughn Knowles had a good reason to smile: the predicted rain
stayed away. Their clam supplier threatened to be a half hour late for the season opener
because he was being interviewed for TV. That guy definitely has distorted priorities. Vaughn
didn't want to disappoint clam fans, so he picked up the clams himself. YAY!
stayed away. Their clam supplier threatened to be a half hour late for the season opener
because he was being interviewed for TV. That guy definitely has distorted priorities. Vaughn
didn't want to disappoint clam fans, so he picked up the clams himself. YAY!
▲No wussy charcoal briquettes or girlie-man propane grills here. Real men cook on real wood.
The pallet that held cases of Poland Spring water at Costco last week might be heating your
clams and lobster tonight.
The pallet that held cases of Poland Spring water at Costco last week might be heating your
clams and lobster tonight.
▲There's no need to use a clam knife -- the heat opens the shells. This works at home, too.
On a grill, or even in a pot.
On a grill, or even in a pot.
▲Here's Gary twisting off the shell tops before squirting on the secret sauce. If you are doing
this at home, you can use cocktail sauce or marinara sauce, or combine the two, or just use
butter, or margarine, or nothing.
this at home, you can use cocktail sauce or marinara sauce, or combine the two, or just use
butter, or margarine, or nothing.
▲Chefs Chris Braumann and Jon Otto have had over 10 years experience roasting, grilling,
boiling, broiling and wearing red shirts at The Place. Waitresses in the background are
Christine Corning and Lynn McGregor. Christine is in high school, Lynn is a Yalie.
boiling, broiling and wearing red shirts at The Place. Waitresses in the background are
Christine Corning and Lynn McGregor. Christine is in high school, Lynn is a Yalie.
▲Chris says, "even when my eyes are closed and I'm wearing thick gloves, I can still find the
lobsters."
lobsters."
▲Here are Vaughn Knowles and Chris Braumann at the fire. The menu sign shows that three
vital food groups are still affordable. The price of a dozen "specials" has gone up just 20 cents
in two years. Corn and Snapple have stayed the same.
vital food groups are still affordable. The price of a dozen "specials" has gone up just 20 cents
in two years. Corn and Snapple have stayed the same.
▲Famous Italian supermodel Zuppa di Vongole (granddaughter of Sophia Loren) usually tries
to avoid being photographed by paparazzi, but she couldn't miss opening night at The Place.
Although Miss di Vongole is in her mid-30s, she looks like a teenager, and attributes her
youthful appearance to "lots of clams and no cigarettes."
to avoid being photographed by paparazzi, but she couldn't miss opening night at The Place.
Although Miss di Vongole is in her mid-30s, she looks like a teenager, and attributes her
youthful appearance to "lots of clams and no cigarettes."
▲When you play with fire, something might get burned. On the other hand, if you prefer your
corn husks well-done, this is a perfect meal.
corn husks well-done, this is a perfect meal.
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WeLoveClams.com Michael N. Marcus, Clam Master
