The Place

Clam Shack | Lobster Pound | Seafood
Memorable
One of the best
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The Place is as plain as its name: an open-air clambake by the side of Route One. Tree stumps are chairs and cable spools are tables. They are all arranged in a sunny clearing around a smoky wood fire where seafood is cooked to order by the shirt-sleeved staff. Tents are erected when it rains.

The menu includes bluefish, which we are told by experts is delicious. But for us, The Place is a place to eat clams, lobsters, and corn. The one need-to-eat dish is littleneck clams roasted over wood, split open, daubed with butter and hot sauce and put back on the fire just long enough for everything to come together in perfect, picnic harmony. There are steamer clams, too; and don’t forget corn-on-the-cob. It is cooked in its husk and swabbed with melted butter. All other accoutrements — including bread and salad, wine and beer (and glasses for wine and beer, if you want them), you must bring yourself.

The Place is open only in the summer, starting the last weekend in April, going through the end of October. On a nice weekend day it can be maddeningly crowded. But come late at night on a weekday, and it is a happy retreat from the bustle of shoreline shops and traffic.

What to Eat
The Place, Roasted Clams
Roasted Clams
Must-Try
A dozen piping-hot roasted clams, brushed with butter and sauce
The Place, Corn on the Cob
Corn on the Cob
Must-Try
Corn on the cob, licked by fire and brushed with butter
Directions and Hours
closed now
Sunday12pm - 9pm
Monday5pm - 9pm
Tuesday5pm - 9pm
Wednesday5pm - 9pm
Thursday5pm - 9pm
Friday5pm - 10pm
Saturday1pm - 10pm
Roadtrips
This restaurant is featured in the following eating tours.
8 stops | 7 hr 19 min total driving
Information
Price
$$
Seasons
Summer
Meals Served
Lunch, Dinner
Credit Cards Accepted
No
Alcohol Served
No
Outdoor Seating
Yes
Website

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