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Editors’ Choice 

Elm Square Oyster Co., Andover 

Executive chef Michael Sherman believes in a locally driven culinary ethos, which is why so many locals say that his clam chowder is among the North Shore’s best. The restaurant changes its soup daily, so call in advance to make sure that the chowder is available—or stop in for one of the area’s most comprehensive selections of oysters on the half-shell, with both East and West Coast varieties available nightly.2 Elm Sq., Andover, 978-470-2228,

Readers’ Choice

Village Restaurant, Essex

Long touted as one of the area’s best seafood spots (it opened in 1956), the Village Restaurant, in Essex, has used the same clam chowder recipe since the very beginning. The rich clam broth teems with local flavor, and a light dusting of paprika on top distinguishes this world-class chowder from some lesser versions. 55 Main St., Essex, 978-768-6400, 
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