RM | EATS The Clarktonian C Crawfi sh and seafood in the Bootheel by Jim McCarty | jmccarty@ruralmissouri.coop rawdads, mudbugs, crawfi sh - call them what you want, but just know you will fi nd the best at The Clarktonian in the Bootheel town of Clarkton. Repeat customers prove owner Tyler Miller's claim that you won't fi nd anything better north of the Gulf. " We don't put a lot of emphasis on what we put in the boil, " Tyler says, explaining the allure of his crawfi sh. " Our steaming process is what really makes our tail meat tender and allows the seasoning and fl avor to get in. In my opinion that's what makes ours different from anybody else's. "