Boston seafood classics: chowder, lobster rolls, fried clams and cream pie

Boston's classic dishes are simple, local and tied to the sea: a bowl of creamy clam chowder, a lobster roll in a buttered bun, a basket of fried clams, and a slice of Boston cream pie, which is a cake. If you only have a few meals in the city, this guide explains what to order, how the regional styles differ, and what to ask before you pay tourist prices.

What is Boston clam chowder?

New England clam chowder is a thick soup made with clams, potatoes, onion, and milk or cream, traditionally starting from rendered salt pork or bacon. It differs from Manhattan chowder, which is tomato-based, and from Rhode Island clam chowder, which uses a clear broth. Chowder is served in a cup or a bowl, often with oyster crackers on the side.

A good bowl is thick enough to coat a spoon but not pasty, with tender clams and potato that holds its shape. If a bowl tastes mostly of flour, it is probably a shortcut. Ask whether the chowder is made in house.

What is a lobster roll, and which style should you order?

A lobster roll is lobster meat in a split-top bun. Two regional styles dominate. The Maine style serves the meat cold, lightly dressed with mayonnaise and sometimes celery or lemon, in a toasted, buttered bun. The Connecticut style serves it warm, bathed in melted butter, with no mayonnaise. A regional poll by AAA Northeast found Maine's version beat Connecticut's by a wide margin, but plenty of people prefer the warm one, so choose by taste.

Lobster rolls are priced at market rates, which means the price depends on what lobster costs that week, and in a city center it can be high. Casual shacks and fish markets outside the tourist center are often better value. Ask whether the roll comes with fries or chips, and whether the lobster is knuckle and claw meat, which is the tender part.

What are fried clams and why does Ipswich matter?

Fried clams are soft-shell clams coated in batter or flour and deep-fried until golden. The best-known version is named after Ipswich, a town north of Boston surrounded by salt marsh where soft-shell clams are dug. Fried clams are served either as strips, which are the clam's body only, or as whole-belly clams, which include the softer belly and have a stronger flavor. The two are different foods, so say which you want. Boston restaurants were listing fried clams on their menus in the nineteenth century, although several North Shore places claim to have invented the dish.

What is Boston cream pie?

Boston cream pie is a cake: two layers of sponge with custard filling and a chocolate glaze. It is said to have originated at a historic downtown Boston hotel in the mid-nineteenth century and Massachusetts made it the official state dessert. The hotel is also credited with Parker House rolls, a soft folded dinner roll.

What about oysters, scrod and baked beans?

Oysters from Massachusetts and nearby waters are served raw on the half shell at oyster bars across the city; ask where they came from, since staff usually know. Scrod, a term for young white fish such as cod or haddock, is a traditional dish, often baked with breadcrumbs and butter. Boston earned its Beantown nickname from baked beans, slow-cooked with molasses and salt pork, which remain a side dish and a church-supper staple.

What should you drink with seafood?

New England beer is a natural match for fried seafood, and Massachusetts has dozens of local breweries, so ask for something brewed nearby. Cold white wine and dry ciders pair well with oysters and steamed clams. Many casual seafood places also serve a lobster roll with a cold lager and a pickle on the side. If you do not drink alcohol, a lemonade or an iced tea fits the style of a clam shack. Some seasonal shacks do not hold a liquor license, so check before you go if a drink matters to you.

Where do you go for the classics?

A historic restaurant near Faneuil Hall is described in many guides as the oldest continuously running restaurant in the United States. It is a historic dining room with a raw bar and chowder, and it is a reasonable choice if you want the history. For lower prices and fewer tourists, look for fish markets with a counter, casual seafood restaurants in the neighborhoods, and seasonal clam shacks on the North Shore and the Cape. Our Cape Cod guide covers those.

How do you avoid tourist-trap seafood?

Check the menu online before sitting down. Be wary of places that do not list a price for market-price items, ask the server for the lobster price before you order, and avoid restaurants where a host is calling people in from the sidewalk. Ask what is local and in season. Sharing a few dishes among a group lets you try more for less. On Mosey you can rate the dishes you order, with photos, so you can remember which chowder you would order again.

More guides to read next:

• Boston Chinatown food guide: dim sum, noodles, bakeries and hot pot
• Dorchester, Jamaica Plain and Allston: Boston neighborhood food guide
• Boston North End food guide: Hanover Street, cannoli and red-sauce dinners

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