I’ve been a few times within the span of a month. They are a fish fry place with a menu ranging from fried foods to lobster rolls to soup, and offer a senior discount before 5 pm on week days. Their hours can be a little short, and they usually close by 7 pm. But they also sell some of the freshest clams I’ve had in the area.
At $16.95 for 50 clams, it’s hard to resist. Which is why I haven’t.
Baked them in the oven for a few minutes, and then torched them with my mini blowtorch until they browned a bit more on top. I got them to stay level by balancing the shells with clams on top of the un-clamified shells.
Dudes, these were awesome! And so easy! Okay, well aside from the shucking, but the filling and baking? Pshhh, easy fo sheezy. And they tasted really good. Nice crunch from the toppings, and good soft chew from the cooked clam.
But shucking is time consuming work. And then I steamed up some more. Extra onions over here, please! I usually just cook down the onions and whatever other veggies I’m going to steam them with, then toss in the clams with a shot or two of water until they open up. Still plenty of sopping liquid, and not too much liquidy soup.