Storied seafood counter joint with New England vibe dishing fried clams, chowders & more.
"This prim white seafood shack by the side of the road specializes in clams, and their red and white clam chowders — fully loaded with bivalves dredged by guys in hip waders from the surrounding marshlands — are the best in the area and worth driving for. The white clam chowder ($10) is like sleeping in a briny cloud, so pure of flavor, with potatoes and a hint of bacon to give it heft." - Eater Staff
"Long Island is littered with fabled restaurants specializing in clams. Some of these places are seasonal, but others are year-round. Founded in 1939, Bigelow’s is one of the latter, serving lots of clam specialties in the New England style, including full-belly fried clams. The Ipswich clams are cooked to a golden brown perfection, offered with coleslaw and lemon wedges." - Robert Sietsema
"Bigelow’s New England Fried Clams offers a Depression-era diner atmosphere with specialties like clam sandwiches, chowders, bisques, and seafood like calamari and crab cakes." - Eater Staff
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