Editors’ Choice, Restaurant
Seaport Grille, Gloucester
Standout Qualities: Heaping portions of deep-fried bivalves, available as a starter or as a full-on fried feast, both with house tartar sauce.
Philosophy: A spirit of willingness will bring whatever it takes to give the guest the best food, service, and cleanliness.
What’s New: Rail Stop, a sister restaurant in Brighton, offers posh banquettes and a 19th-century vibe, with classic cocktails and dry-aged steaks.
6 Rowe Square, Gloucester, 978-282-9799, seaportgrillegloucester.com
Clam Shack
Top Dog, Rockport
What’s Unique: Their hot dogs attract international press, but North Shore insiders know the fried clams are the real deal.
Fun Fact: The walls inside are lined with chalkboards to keep you occupied while waiting for your crispy bivalves.
Insider Tip: We dare you to get crazy and combine both specialties; sprinkle an order of fried clams atop a dog—we’d suggest the German, with fresh sauerkraut.
2 Doyles Cove Rd., Bearskin Neck, Rockport, 978-546-0006, topdogofrockport.com
Readers’ Choice
Woodman’s of Essex, Essex
Fun Fact: Lawrence “Chubby” Woodman invented the fried clam in 1916, at the joking suggestion of a friend.
121 Main St., Essex, 978-768-6057, woodmans.com