The Clam Shack
Bet you never expected a bare-bones, roadside hut in the Bush-friendly resort town of Kennebunkport. The unassuming Clam Shack is the Pa Kettle of seafood joints. Owner Steve Kingston insists on using only hand-shredded meat for his rolls—knives, he says, cause oxidation, tainting the flavor. The Shack pumps in seawater from the tidal river outside for both the holding tanks and the steaming cauldrons. Rolls arrive with the meat still warm—served with butter or mayo or, frighteningly, both—on toasted homemade dinner rolls. (Some old-timers swear the original lobster roll was round.) Take a stroll alongside the marina and wave at the yacht owners—they’re probably enjoying the same lunch.
Congratulations to Mei Lin, winner of Top Chef Season 12.