Dear Sun Spots: A few years ago I heard of a Damon family reunion. I would like to know if they are still having them. My mother was a Damon, so I am curious.

Also, a number of years ago a lady called me about the Stockbridge family. At that time I was not interested. My son, who is a Stockbridge, would like to hear from her, or anyone who has information about the family. Any and all help would be appreciated. I can be reached at 3 Memorial Park Lane, Wayne, ME 04284, 685-9767. – Virginia Campbell, Wayne.

Dear Sun Spots: I am hoping you can please help me with a recipe. I recently ate at Jameson’s Tavern in Freeport and loved their thick, creamy, clam chowder. Is there any chance of getting a copy of that recipe for me to duplicate at home? Thank you. – Kris Samson, Auburn.

Answer: Sorry to say, chef Derek Herzog was “not interested” in providing the recipe. So perhaps you and your family might like to try the following recipe posted online at and Chef Art Smith’s low-fat take on a traditional Cape Cod recipe:

Clam chowder ingredients: 2 medium russet potatoes (about 1 pound), peeled and cut into ½-inch cubes, 1 tablespoon unsalted butter, 2/3 cup diced white onions, 2/3 cup diced celery, ½ cup all-purpose flour, 4 (6½-ounce) cans chopped clams, juice and clams reserved separately (see note below), 2 (8-ounce) bottles clam juice, 1 ounce piece of turkey bacon, 1 cup of 2 percent milk, ½ teaspoon salt – Note: Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice.

Method: Put the potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat to a simmer; cover and cook 10 minutes until tender, then drain and set aside. In another large saucepan, melt the butter over medium heat. Add the onions and celery; sauté until tender, about 4 minutes. Stir in the flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove from heat. In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice and the turkey bacon, and bring to a boil. Simmer the mixture 1 minute. Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth. Return the pan to medium-high heat. Add the potatoes, milk and salt; heat through, stirring often. (Do not bring liquid to a boil or it will separate.) Stir in clams and just heat through, about 1 minute.

To cut calories and fat, the above recipe reduces the amount of butter from 2 tablespoons to one and substitutes turkey bacon for the salt pork originally called for, and replaces the light cream with 2% milk.

Dear Sun Spots: Will you kindly send me the address of bounty hunter Dog Chapman? He is my No. 1. – Susan D., No Town.

Answer: For letters, cards and donations or autographed photographs, contact Dog, P.O. Box 22537, Honolulu, HI 96823. You might also be interested in checking out the Web site at You can also write via e-mail at [email protected] You might be interested in noting that according to the Web site, Dog is Duane Lee Chapman, owner of Da Kine Bail Bonds in Honolulu and self-proclaimed “Greatest Bounty Hunter in the World.” Six thousand-plus captures over the past two decades have earned this highly intense, charismatic ex-con and born-again Christian such a distinction. He is the modern-day Billy the Kid – minus all the weaponry. He’s also the king of comebacks – a modern-day hero who once served time in a Texas prison for first-degree murder. It’s a conviction he claims was unfounded and later candidly discusses, for the first time ever, with MidWeek.

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