The Difference between Clam Shacks and Lobster Shacks
The two most prevalent types of New England seafood shacks are clam shacks and lobster shacks. How do they differ? How are they alike? Does it really matter? Let’s take a look
Chauncey Creek Lobster Pier in Kittery Point, ME, is a lobster shack through and through.
Photo Credit : Mike Urban
We asked our seafood expert Mike Urban, author of Clam Shacks (Cider Mill Press, 2011) and Lobster Shacks (Countryman Press, 2012) to explain the difference between clam shacks and lobster shacks. Here’s what he had to say:
In New England, we’re blessed with hundreds of miles of coastline generously dotted with seafood shacks of every stripe. Add to that the region’s tradition of dining-in-the-rough, and you’ve got a truly unique New England summertime experience to look forward to every year.
The two most prevalent types of New England seafood shacks are clam shacks and lobster shacks. How do they differ? How are they alike? Does it really matter? Let’s take a look:
At the aptly named Clam Shack in Falmouth, MA, fried clams are the main draw. Photo Credit : Mike Urban
The most important differentiating factor between clam shacks and lobster shacks is the method of cooking. Clam shacks deep-fry their seafood, while lobster shacks boil or steam theirs. To put a finer point on it, fried clams are the main attraction at a clam shack, while steamed or boiled lobsters take center stage at a lobster shack.
Chauncey Creek Lobster Pier in Kittery Point, ME, is a lobster shack through and through. Photo Credit : Mike Urban
In my humble opinion, a lobster shack isn’t really a lobster shack unless it serves whole lobsters and not just lobster rolls. There are some fine establishments that serve excellent lobster rolls, but to have an authentic New England lobster shack experience, you have to roll up your sleeves and dig into your steamed or boiled “bug” (fishermen’s slang for lobster) with full abandon.
Similarly, a true clam shack must have at least one deep fryer on the premises to cook up its breaded or battered seafood. Steaming or roasting your clams only gets you halfway to being a true clam shack.
You can have it all at places like Arnold’s Lobster and Clam Bar in Eastham, MA. Photo Credit : Courtesy of Arnold’s Lobster and Clam Bar
There are a number of fine establishments that do double duty as both clam shacks and lobster shacks. Think Arnold’s on Cape Cod, Brown’s and Markey’s in New Hampshire, and Lobster Shack Two Lights and Five Islands Lobster in Maine. Places such as these offer the best of both worlds: deep fryers and steamer/boilers for seafood whichever way you want it.
With lots of boiled and steamed seafood on their menu, Thurston’s Lobster Pound qualifies as a lobster shack. Photo Credit : Brenda Darroch
Keep in mind that the unifying factor of all true clam shacks and lobster shacks is the dine-in-the rough experience: standing in line, ordering and paying at a counter or window, waiting for your number to be called, then tucking into your fresh-cooked seafood on a plastic tray with plastic silverware at a picnic table on a glorious New England summer’s day. Enjoy!
Mike Urban
Mike Urban is an award-winning food and travel writer and a regular contributor to Yankee Magazine. He is the author of four books: Lobster Shacks, Clam Shacks, The New England Seafood Markets Cookbook, and The New England Diner Cookbook. He lives with his wife in New Haven, Connecticut.
