bcla
On our rugged Eastern foothills.....
- Joined
- Nov 28, 2012
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- 25,711
I live just outside of Bangor and grew up eating at Howard Johnson's in Massachusetts (LOVED the fried clams, and the peppermint stick ice cream was my favorite), so about a year ago I decided to go to HoJo's in Bangor and see if I could recapture a little of my childhood. All I can say is, I understand why they have no business! The food was abysmal, and those amazing fried clams tasted as if they'd been sitting in the freezer for years. One bite of the ice cream was enough- it was full of ice crystals. These are both signs of old food, cause by low turnover due to low customer number. I guess there are just too many other decent options for meals around here. I'll lament the loss of Howard Johnson's, but the HoJo's I remember fondly are already long gone... this one in Bangor is just not good, and won't be any great loss.
The old fried clams were only made from the tongues. Apparently the rest of the clam meat was used for clam chowder. I've seen photos of their fried clams sold frozen at grocery stores.
http://www.nytimes.com/2005/04/28/opinion/howard-johnsons-adieu.html
It was Mr. Johnson's contention that I should learn about the Howard Johnson Company from the ground up. I worked a few months as a line cook at one of the largest and busiest Howard Johnson's restaurants at the time, on Queens Boulevard in Rego Park. I flipped burgers, cooked hot dogs and learned about the specialties of the house, among them tender fried clams made from the tongues of enormous sea clams whose bodies were used as the base for the restaurants' famous clam chowder. Other specialties I became familiar with included macaroni and cheese, hash browns, ice cream sundaes, banana splits, and, certainly, apple pies.
It was Mr. Johnson's contention that I should learn about the Howard Johnson Company from the ground up. I worked a few months as a line cook at one of the largest and busiest Howard Johnson's restaurants at the time, on Queens Boulevard in Rego Park. I flipped burgers, cooked hot dogs and learned about the specialties of the house, among them tender fried clams made from the tongues of enormous sea clams whose bodies were used as the base for the restaurants' famous clam chowder. Other specialties I became familiar with included macaroni and cheese, hash browns, ice cream sundaes, banana splits, and, certainly, apple pies.
It's unlikely that the fried clams sold at their last locations were the same even if relatively fresh. The one thing they supposedly did really well was use really good ingredients in mass quantities.