
By Josh Resnek
For weeks I had been wanting a New England summer treat – the kind my father loved, which I came to love, and frankly, which I cannot do without at least several times during an average summer.
I’m talking steamers and clam chowder.
I know. I know. Clam chowder can often be so disappointing.
Steamers, however, always manage to please.
Over the weekend, my wife and I ate at the Barnicle on Marblehead Harbor. I’ve been eating there all my life.
It isn’t the grandest of New England waterfront restaurant venues but it is solid.
The chowder was solid.
What does that mean?
It wasn’t all gouged out of a can and heated up and served as a homemade treat. The chowder was, and has always been, specially made. In recent years, the chowder has gotten better and better at the Barnicle.