Word: clam
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With un-Bostonian enthusiasm, the Atlantic Monthly had beaten the drum for its 90th anniversary number: "No night fireworks over the lagoon, no drum majorettes, trotting races or paper hats. Nary a clam will be baked. Just a slightly fatter than usual issue filled . . . with a rich assortment of good reading. . . . Otherwise, it will be the same kind of supernormal, extraordinary, quite-without-precedent, all-time-high collection that the subscribers get in the mail every month...
...Atlantic City, Mrs. Edna Lamb, 23, a professional oyster opener from Maurice River, N.J., won the U.S. clam-eating championship by downing 186 cherry stones in 30 minutes. This was 30 clams better than the national record hung up last year by a jitney driver named Izzy Weintraub. Defending Champion Weintraub's score...
...ample share of this take is assured through the franchise terms which require all owners to pay him a set percentage of their take, buy all their supplies from the Howard D. Johnson Co. The company owns six ice-cream factories, four candy and jam plants, a clam bed at Ipswich, Mass. It provides the restaurants with 700 items, ranging from hot dogs to toilet tissue. The company, being privately owned (chiefly by Johnson), has never revealed its profits. With the 200 new branches, however, other restaurateurs guess that Johnson will not be far from his avowed goal of making...
Into the Pan? The tiny larvae that hatch from the eggs bury themselves in mud, their mouths barely exposed. For about five years they lead a quiet, clam-like life, feeding on floating plankton. Then they turn into adolescent lampreys eight inches long, with suckers thirsting for fish blood...
...toast, marmalade or jam, home-made bread or rolls, home-made butter, and coffee. The noon meal, the biggest of the day, offers steak or fried haddock, cod or halibut (taken out of the water a few hours earlier), cream-topped pies. The evening meal starts off with native clam or fish chowder, followed by a roast, hot rolls, more pie. Board and keep run from $15 to $17 a week...