Travel + Leisure editors map out the finest fish shacks and restaurants from coast to coast.

The Clam Shack

The Clam Shack has been a summertime tradition since 1968. That’s when Richard Jacques debuted his seafood hut above the Kennebunk River. In 2000, Jacques sold the shack and adjacent Clam Shack Seafoods to local Steve Kingston. The Clam Shack sells clams, haddock, scallops, and shrimp by the half-pint, pint, and quart. All of those fried items can also appear on toasted rolls, as does the hand picked meat of a one-pound lobster. Clam chowder is another popular option. The market sells uncooked seafood to go, along with local food products and Clam Shack merchandise.

Le Bernardin