https://www.mercurynews.com/2020/07/06/3-summer-chowders-that-evoke-clambakes-by-the-seashore/

Growing up on the north shore of Massachusetts, chef and restaurateur Billy Reynolds spent his summers walking along the shores of Salisbury Beach. When hunger hit — and it always did — Reynolds’ mother would send him to the boardwalk seafood shack, where he would re-emerge minutes later with a quart of fried whole belly clams to share with his family.

No one can argue the merits of fried clams, especially when enjoyed with toes in the sand. But had his family hit a chowder house, the debate over which seafood soup is supreme would get hotter than the bowls themselves.