My 1st occupation out of university was in Boston, in the economical district downtown. My local close friends did their most effective to initiate this vast-eyed Californian into New England traditions of just about every sort, especially foodstuff.
We feasted on as several menu things as we could manage at the Union Oyster Property and the No Name Restaurant, and $5/lb lobsters I would invest in from the Italian fish monger across the road from wherever I lived in the North Close.
A single dish I could in no way get adequate of was “chowdah”. Clam chowder, fish chowder, seafood chowder, regardless of what, I cherished it.
