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The Magazine

Northshore October 2025
Denizens of the North Shore are fortunate to have lots of options when it comes to fried clams. We are, however, unfortunate in that the rest of the world knows all about them, too. Locals can spend hours debating the merits of the Clam Box versus Woodman’s, and during tourist season, spend just as long waiting in line at either spot for a bivalve fix. Part of achieving the perfect clam is just luck of the draw—was the oil freshly changed? (Old oil can lead to off flavors and greasiness.) How fresh are the clams? And, of course, there is no discounting the importance of an experienced hand at the fryolator. We can’t guar
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