Clams in Castro

Harvested in the cold winter months from the pristine waters of northern Spain, the firm texture and rich flavor of these clams make them a true prize to be tasted. Served with warm crostini.

Fried whole belly Ipswich clams on a toasted roll, coleslaw, chips, tartar sauce

Steamed in white wine garlic butter sauce, with garlic bread or fries

Creamy New England chowder served with a sourdough bread bowl