Unsurprisingly, B&G’s Fried Clams are part of the truncated “B&G Classics” menu currently served at the Barbara Lynch South End property. You can choose to savor the meaty, crispy bivalves on B&G’s garden-like sunken patio or at home via takeout.
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There’s a lot to love about New England summer, but a basket of fresh and crispy fried clams ranks toward the top of our list. You can get your fix via patio or takeaway at these top Boston seafood spots.
This Fort Point seafood spot recently reopened for socially distant indoor and outdoor dining, in addition to operating The Window at Row 34—a riff on the New England seafood shack offering takeout. Whether you’re dining on-site or at home, we highly recommend the Fried Clams served with coleslaw, fries, and tartar sauce.
This tiny Back Bay seafood restaurant has seen two big changes of late: It now accepts reservations, and it has expanded seating by taking over the Newbury Street-facing patio of sister establishment Met Back Bay. What hasn’t changed are the perfectly crunchy Ipswich Clams, classically served in a metal bucket with lemon wedges and tangy tartar sauce.
Uni Clam Shack
The high-end Japanese restaurant has switched up its game plan to become Uni Clam Shack during lunchtime (from noon to 4 p.m.), a concept with patio seating and a takeout window offering New England seafood staples. Fried Clams are on the menu and the buttermilk-brined, whole belly iteration is served over thick-cut, skin-on fries with sea salt. Both benefit from generous dunking in the creamy tartar sauce that comes on the side.
Yankee’s harbor-adjacent patio is open, providing a fine venue for enjoying the urban seafood shack’s Fried Clams. Enjoy the whole belly clams by themselves or order them as part of the Fisherman’s Platter: a fried seafood feast involving scallops, clams, and shrimp.
Rather than lining up for a spot at the ever popular (and rather tiny) North End seafood institution, you can get your fix via takeout. The carry-out menu includes the Fried Ipswich Clams, expertly battered until perfectly crunchy, without sacrificing any fresh, briny flavor. The restaurant is also operating a handful of patio tables, available on a first-come, first-served basis.