A group of us spend each Fourth of July at beautiful Walloon Lake in northern Michigan. We started having lobsters sent to the lake six years ago -- and everyone enjoyed them so much, we've continued the tradition every year. We usually get a few pounds of fresh littleneck clams, lots of clam chowder, and lobsters. Everything has always been wonderful -- well worth the price. We especially love the clam chowder -- everyone says it's the best we've ever had. The men build a fire pit with concrete blocks on the sand, and fill a horse trough with water for the lobsters. The preparation is almost as much fun as the meal! We steam the clams in butter, wine, parsley and shallots (or garlic and onion) -- and people literally stand around the stove with plates and bread, waiting for the clams to open! No restaurant could compete with a dinner like that. Thanks for a wonderful product, great service, and a delicious feast!
Anne Freimark
