156
Lobster rolls sampled during book research

211
Cups of chowder sipped for same (cream- and non-cream-based, usually involving potatoes and/or bacon)

308
Orders of clams, scallops, and oysters tasted (half-dozen or dozen to an order; fried, frittered, steamed, roasted, casinoed, and raw)

425
Cooks, clammers, fisher- and lobstermen and -women, bakers, shack staff, and eaters interviewed

1,300+
Miles covered between Fairfield, Connecticut and Calais, Maine

104
Total number of clam shacks, lobster pounds, and chowder houses profiled in the book