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Frappes (fraps) are drinkable. They are not supposed to be "any milkshake or malted must be served a) with the straw standing straight up."

A New England "frappe" and a RI "cabinet," as I understand them, need not becoffee flavored. They are ice cream, syryup and milk, what the Flatlanders call a mikshake. A milkshake is New England is milk and syrup without ice cream, which is apparently unknown in the Great Middle.

Lastly, in New England, a "plain" soda is an ice cream soda without ice cream, that is, milk or creamm syrup and soda water. The term "soda" in the 50s and earlier never referred to carbonated soft drinks - they were all ":tonics."

My Favorite is an "oyster burger". Fried oysters with a spicy mayo. It rests on a bun with lettuce. It is similar to a Po' Boy for this region. You can find it along the Northern Oregon coastline. Especially good in Cannon Beach.

Steamed blue crabs with a load of Old Bay anywhere on the Chesapeake Bay.

Y'all make those clams and lobster rolls sound so tasty! Here on the other side I go for the fresh King Salmon. It's so easy to fix all the costal restaurants do a good job. Or just go down to the docks and buy one from that days catch right off the boat and take it home. The salmon from the cold Alaskan waters is too lean for my taste--I prefer the fattier central California fish. And as for crabs, the early season Dungeness crabs are mighty hard to beat.

Clams in any form--fried, on the half-shell, in chowder, on pasta--go the distance in augmenting any oceanic experience.

Grilled bluefish and Alaskan King Crab Legs at the Lobster House on City Island, Bronx, NY.

Linguine with shrimp and lobster in an alfredo sauce, or just about anything else on the menu, at Artie's Steak and Seafood Restaurant on City Island.

Stew Leonard's Manhattan Clam Chowder prepared at home and any fish I grill work too.

Steamed lobster at a simple, inexpensive restaurant anywhere in the New England region, right on the shore.

Fried clams from one of the North Shore joints: Clam Box, Farnham's, Essex Seafood, Kelly's. (I like Woodman's less.)

Steamer clams and lobster boiled in seawater in a dockside shack along the Maine coast north of Portland. I won't disclose my favorite, since it's already difficult enough to park there.

The best shore food is any fish, bivalve, or crustacean that you catch yourself and have on the table a short time after.

A dozen Cherrystones on the half shell pre-polution days on the way to Beach Haven

and from any where that offers it. Besides that, I loved Red Snapper from Sensi in Las Vegas

Husband and I went to Hilton Head, SC for our honeymoon -- the crab claws overflowing everywhere were unforgettable!