The Clam Box is shaped like a clam box, the trapezoidal container in which fried-clams-to-go are customarily served. It is a genuine roadside attraction that dates back to 1938 and would be of interest for its looks alone. Under the stewardship of Marina “Chickie” Aggelakelis, the restaurant has thrived. In addition to maintaining and enhancing its unique looks, Chickie has made the Clam Box a standard for fried-clam excellence. In our opinion, this is the place to eat the best fried clams on the North Shore; and the North Shore is home of the best fried clams anywhere.
The ideal way to have them is as a platter: a plate piled high with modest-size whole-bellied clams, French fries, and onion rings. You’ll get a little tartar sauce for dipping and some sweet cole slaw which is a necessary part of the clam-eating experience, for it helps balance the fried stuff. The truly wonderful thing about Clam Box fried clams is how greaseless they seem. They are luscious and crunchy, no doubt about that; but you’ll have no oily fingers after plowing through a plate.
There is indoor seating, and across the parking lot from the building there are picnic tables for al fresco dining. Throughout most of the summer, expect a wait in line at mealtimes. The Clam Box is famous, deservedly so.