Official Website of UCLA, United Clam Lovers of America
THE PLACE, Guilford CT
4/27/07 Opening Night
▲ As expected, some prices are higher than in 2006; but food at The Place is a necessity,
not a luxury, so we find the money.  Roast clams are up a quarter per dozen. Steamers
have increased by two bucks a pound. Lobbies are scarce, expensive, and delicious.
Fortunately, shrimp, bluefish, catfish, salmon, chicken and vegibobs cost the same as last
year. Corn is up a dime, apparently because of the demand for it as an ingredient in
ethanol fuel. Our bellies are in competition with our engines. Weird. Opening night corn
was amazingly good -- unusual for so early in the season. Chef Chris Braumann was
scarfing down ears of corn all night. He explained that he was testing it, to make sure it
was safe for customers to eat.
WeLoveClams.com                   Michael N. Marcus, Clam Master
Opening night 2007 was drizzly, but the weather did not dampen the spirits of dedicated fans
of The Place. Your humble Clam Master was the first to be seated at a few minutes before the
5PM opening bell. Other loyalists, and even some newbies, soon showed up. The food was
glorious. Friendships were revived. Winter tales were told. The tent didn't leak. Life is good.
Marty and Alexandra Cerrone of nearby Madison took the second table, at two minutes after
five. They apologized for being late, but had a good excuse -- they were trout fishing. HE
caught nothing. SHE reeled in a nice piece of rope...which is better than nothing.
New technology this year includes a metal roof over the fire. Apparently, it's easier to cook
when rain doesn't fall on the flames. Ace corn roasters Tyler and Chris were having a contest
to determine who could carry a basket of corn the farthest without tripping, with eyes closed.
Also new for the '07 season are exquisite hand-painted recycling signs, and a fence to
enclose the firewood. The fence has a second purpose.  If The Place runs out of firewood,
they can use the fence as fuel.
Chef Chris Braumann has strange powers over lobsters. This lobster is named Pierre, and
Chris taught the talented crustacean how to stand on its head, roll over, and play dead.
When they were teenagers, Place proprietors Vaughn and Gary Knowles worked at The
Place before it was called The Place. In the early 1960s, it was called Whitey's, and located
about a mile east of its present location. It had a sign that said "There's no place, anything
like this place, anywhere near this place, so this must be the place."
Clams at The Place are also able to perform an amazing trick. When you put one in your
mouth, a smile will appear on your face, even if you had a bad day.
When not performing stunts, acrobatic lobster Pierre lives in Chris's pants.
Chris and Pierre have become quite friendly. Pierre was born in Canada,
and originally spoke only French. Chris has taught Pierre to speak English,
and is helping him to prepare for his test to become an American citizen.
Pierre likes Connecticut better than Quebec, and plans to stay here. Chris
needs some new pants, so leave a big tip.
Waitress Vanessa Knowles is a second-generation Placer. Her day job is at the Humane
Society, where she specializes in pussycat adoption. If you'd like to adopt a lobster, she can
probably arrange it. Make sure you keep salt water in your bathtub.
The Place is a great place to celebrate just about anything. (From  left) Jon Wallace, Vanessa
Knowles, Susan Agamie, Austin Wallace, Jennifer Agamie, and Connor Wallace were at the
place with balloons and pink flamingos to celebrate Susan's birthday, which just happened to
be on the same date as the 2007 opening night. Austin and Connor were first-timers at The
Place. The others are veterans.
Ruthie and  Paul McLain recently moved to New Haven from New Mexico. It's hard to catch
lobsters and clams in New Mexico, but they do have lots of armadillos and mountain goats. Yum.
Harold and Ina-Mae Schmidt traveled from North Haven to Guilford for clams and steak. This is
their third season at The Place. They are very friendly folks, despite their serious expressions.
Maybe they just didn't want to interrupt their eating to talk,
OK, everyone. Close your eyes and open your mouth, and get ready for a surprise. These
enthusiastic eaters are New Haveners John Cox and Maureen Carney. They've been coming to
the Place for about 15 years, and are there almost every Friday night. That's real dedication.
In the early 20th century, some Europeans believed that in New York City, the streets were
paved with gold. The Place is paved with crunched clam shells. Better not walk barefoot.
Cooking at The Place is hard work and those fireproof gloves are very heavy. Chris Braumann
closed his eyes for a quick vertical nap as his weary left arm got support from new chef Tyler
Otto (brother of John Otto, featured in our 2005 opening night page). Not only can Chris sleep
while standing up, he can make a lobster fall asleep by rubbing its belly.