>>>>>There is something about Subway's bread that I cannot stand. I can eat there once a week but not more than that. The taste is just not right.
>>>>
>>>>The original bread was pretty lame. But since they expanded the types being offered it's much better. The sourdough is ok -- but will never compare to the real thing (Fisherman's Wharf clam chowder in a sourdough bread bowl --- YUMMY)
>>>
>>>I beg to differ. Boston Chowda, upper level in Quincy Market at Faneuil Hall in Boston, is the only place to get the real clam chowder in a sourdough bread bowl.
>>
>>Man, when I was in Boston I had clam chowder nearly every day. It's to die. Can't get it here. Clams and particularly scallops are my favourite shellfish.
>
>Crab legs, crab, lobster, scallops, shrimp, oysters and clam or my favorites. In that order. I love Boston.

There was a cobbled pedestrianised walkway down the side of Quincy Market, with a covered wee bar-kiosk, where you sit on a bar stool and run up a tab all day (well in MY case!). There I had those like oysters but not oysters (??), with a chilli sauce on them. Mmmmm-MMM! I do love all shellfish. My preferences don't necessarily go by the taste but also the convenience of getting the buggers out of their carapaces. Now with lobster and crab being so expensive (over here) I haven't had them all that often, but nice as they are they can be tricky to get your "money's worth" out of them. Similarly I love langoustine, but try sucking the meat out of THEIR puny little claws!

I loved the foodhall in the market too. Just walk up and down till you hone in on the best smell and then eat there! We never had owt like that in the UK, and it's still pretty rare.

Yes, I love Boston too.

Well I'm off to France next week on hol, so will be filling my boots with moules mariniere with frittes, langoustines, and any other coquillage that I can get mt teeth into (and can afford!).

BTW I'v eaten scallops (coquilles St Jacque) nearer the centre of the earth than anyone I know. A few years ago while diving in Brittany, at 27 m, the dive master opened a scallop and gave us all a bit, :-)