Word: clams
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...Shack was recently named best raw bar in Boston, we begin with the “Tower of Power,” a two-tiered creation of shaved ice, cherrystone seviche, Malpeque oysters, New England littleneck clams, and shrimp. Diving in headfirst, we slurp the raw oysters and clam from their shells, enjoying their unfamiliar texture and salty taste. When pressed for an adjective to describe the peculiar flavor, FM photographer Hayley B. Barna laughs and says, “They taste like Long Island Sound.” Our raw bar ignorance notwithstanding, the tower was delicious?...
...main dishes arrive and are placed atop the table with a flourish. The fried clam platter is a heaping plate of crisp clams, seasoned French fries and homemade coleslaw. The traditional New England clambake takes up a good part of the table itself—the lobster is accompanied by mussels, clams, corn on the cob, potatoes, chorizo and an egg. The egg, Assistant General Manager Chris McGann explains, is a vestige of the olden days when the cook timed the steaming of the lobster by boiling an egg simultaneously. The yellowfin tuna steak is precisely cooked with a tender...
...night of the week, McGann says, the Shack “is a place where you have a chance to forget about everything. It’s a clam shack in the urban jungle, minus the ocean splashing at the door...
...ranged from whole Jonah crab to one-pound servings King Crab legs. Lobsters are priced by the pound and come in a variety of sizes. The restaurant offers the option of turning basic steamed crab and lobster dishes into “New England Clambakes” by adding clam chowder, steamers, mussels, corn on the cob, coleslaw and watermelon to the order...
Their award-winning clam chowder is uniquely seasoned, with a deliciously thick consistency. The seafood is fresh and, for them most part, simply prepared. Instead of layering on the spices and gimmicks, the Barking Crab rely on quality ingredients and thoughtful preparation. Even the more inventive offerings, such as the baked stuffed salmon, feature only minimal fussing. The salmon was filled with juicy crabmeat, then cooked to a perfectly tender consistency and served atop a fresh mesclun greens. The crab cakes, one of the restaurant’s most popular dishes, eschewed fancy seasonings in favor of tons of fresh...