ANSWER: Sun Spots is published Monday through Saturday, not on Sunday. A columnist for another Sun Media Group newspaper, The Forecaster, wrote about the disappearance of Heluva Good Clam Dip from store shelves a few years ago. He contacted the manufacturer who stated, “Due to the recent challenges created to meet the Seafood protocol of the FDA we had to discontinue the manufacturing of the Heluva Good New England Clam Dip.” The columnist wrote: “Subsequent queries about exactly what FDA regulations Heluva Good found too onerous to comply with may have tipped the company off that I wasn’t just a frustrated customer. In any event, I didn’t get any more answers.” But the company does offer this recipe on their website:
Stir sour cream, clams, reserved clam juice, onion, Worcestershire sauce, hot sauce, lemon juice, salt, and pepper together in a medium-size bowl. Cover and chill before serving.
Sun Spots does not see where the N.E. Patriots’ logo is backwards in the Sun Journal. Can you elaborate on where you saw it backwards? Include the date and page so that we can see what you are referring to.
DEAR SUN SPOTS: I am inquiring about purchasing Flag Cinemas Movie Money Bonanza coupon books usually sold for fundraising. I have used all the movie coupons in the book I now have that expires Oct. 31, 2015. I am hoping to purchase a couple more that have a later expiration date. Now that school is open, are any schools, sports teams, etc. selling these books? — LL, Greene.
DEAR SUN SPOTS: I’m writing to find out what happened to Greg Miller on Channel 13 weather report. Is he sick or was he transferred somewhere else? I used to enjoy watching him. Thank you. — K.S. in Lewiston.
ANSWER: Craig Miller, an on-air meteorologist with WGME channel 13 is now a real estate agent for Keller Williams in Portland. His bio states: “After studying meteorology at Plymouth State College, Craig pursued careers in television as on-air Meteorologist for WGME as well as in the financial sector as Vice President of Customer Service for Citigroup. Using his valuable customer service and financial skills Craig got involved in real estate investing, and was able to apply his learned negotiating skills to each transaction.”
Use the QR code to go to Sun Spots online for additional information and links. This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can be emailed to [email protected], tweeted @SJ_SunSpots or posted on the Sun Spots facebook page at facebook.com/SunJournalSunSpots. This column can also be read online at sunjournal.com/sunspots. We’ve joined Pinterest at http://pinterest.com/sj_sunspots.
They said that the manufacturer gave up making the product because the cost of licensing grew too high and manufacturers are unable to track the clams used in the dip back to their original source.
Sun Spots does not see where the N.E. Patriots’ logo is backwards in the Sun Journal. Can you elaborate on where you saw it backwards? Include the date and page so that we can see what you are referring to.
ANSWER: Sun Spots is published Monday through Saturday, not on Sunday. A columnist for another Sun Media Group newspaper, The Forecaster, wrote about the disappearance of Heluva Good Clam Dip from store shelves a few years ago. He contacted the manufacturer who stated, “Due to the recent challenges created to meet the Seafood protocol of the FDA we had to discontinue the manufacturing of the Heluva Good New England Clam Dip.” The columnist wrote: “Subsequent queries about exactly what FDA regulations Heluva Good found too onerous to comply with may have tipped the company off that I wasn’t just a frustrated customer. In any event, I didn’t get any more answers.” But the company does offer this recipe on their website:
ANSWER: Craig Miller, an on-air meteorologist with WGME channel 13 is now a real estate agent for Keller Williams in Portland. His bio states: “After studying meteorology at Plymouth State College, Craig pursued careers in television as on-air Meteorologist for WGME as well as in the financial sector as Vice President of Customer Service for Citigroup. Using his valuable customer service and financial skills Craig got involved in real estate investing, and was able to apply his learned negotiating skills to each transaction.”
Use the QR code to go to Sun Spots online for additional information and links. This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can be emailed to [email protected], tweeted @SJ_SunSpots or posted on the Sun Spots facebook page at facebook.com/SunJournalSunSpots. This column can also be read online at sunjournal.com/sunspots. We’ve joined Pinterest at http://pinterest.com/sj_sunspots.
DEAR SUN SPOTS: I’m writing to find out what happened to Greg Miller on Channel 13 weather report. Is he sick or was he transferred somewhere else? I used to enjoy watching him. Thank you. — K.S. in Lewiston.
p.s. Heluva Good was headquartered in nearby Sodus N.Y. but was bought out by food conglomerate HP Hood in 2004 and like most things in New York, production was eventually moved out of state. It’s also interesting that the slang term, “one hell of a…” is used to connote something that’s either very good or very bad. The American Heritage Dictionary of Idioms says the phrase (or “one Devil of a…”) has its roots in the second half of the 1700s.
An accoutrement staple of backyard summer picnic dining is potato chips and dip. One of my family’s favorite chip dips used to be a New England clam dip manufactured by a local cheese company named “Heluva Good” of all things (see photo). For some reason, Heluva Good stopped making its clam dip in the early aughts (2000s). Some said it was because of new FDA regulations.
My hankering for clam dip grew and grew until I finally started searching online for a clam dip recipe that was similar to Heluva Good’s. I found the one below several years ago. It’s a pretty close facsimile and very easy to make. Any time we serve it to guests they always rave about it. I could eat a whole bowl of clam dip with wavy chips in a single sitting all by myself, but my arteries clog up at just the thought of it.
New England Clam Dip | Our family’s OBSESSION!!
FAQ
Why is there a clam shortage?
What is clam dip made of?
Can you make clam dip in advance?
Baked clams are delicious, but they can be a pain to open, cook, and bake. Take out all the hard work and clean up by making this dip instead! It can be made in advance! During the holidays there is always a million things to do. Make this dip ahead of time, place it in the refrigerator, and when you are ready to bake it, pop it in the oven.
How long does clam dip stay fresh?
Don’t be worried that this recipe won’t stay fresh should you not consume it in one sitting. Canned clams are generally cooked, so they are not raw. This dip will stay fresh in your refrigerator for about 1 week. I think this dip tastes better if you allow it to rest for a few hours in the refrigerator before serving.
Does clam dip need fish sauce?
Clam dip’s whole point is to celebrate the convenience of the can. A little bit of fish sauce is optional but really bolsters the other ingredients. David Malosh for The New York Times. Food Stylist: Simon Andrews. Most classic recipes are served cold or at room temperature.
Why are clams so expensive at Haddad’s?
In a sign posted outside and on Facebook, the restaurant said rain, a staff shortage for clam shucking and “astronomically high” price forced them to make the decision. Mitch Haddad, co-owner of Haddad’s Ocean Café in Marshfield, said food prices in general are crazy and clams are more expensive than he’s ever seen before.