Follow-ups here include clams on the half shell, fried strips, steamers and casinos. But the large helping of clams makes it just jump off the table. The combination of broth, tomato and a touch of cream suggests it's the perfect blend of Manhattan and New England Chowders. Harbor View, serves one of the best and meatiest Clam Chowders I've ever dipped a spoon into. Round out your clam quest with a unique shell fish broth chowder.Ī broad waterside deck that looks across Cape May Harbor to the Coast Guard Base and the yacht anchorage provides the view. Wash it all down with an impressive collection of popular and craft beers from Belgians to crisp Pilsners. The fried clams have that perfect chew combined with the sweetness of a time tested batter.

By the way, the C-View has the most reasonable prices in town.Īcross the street and right on the road into town, we satisfy the craving for golden fried clam strips and tartar sauce at Lucky Bones, a combination waterside tavern and casual eatery. Standing like sentinels in the bowl are a pair of long cut, perfectly toasted garlic bread slices. The traditional 'steamer' has had an incredibly delicious upgrade, swimming in a tomato flecked buttery, wine and garlic broth.

Beer is the drink of choice and the Cape clam is put to good use. It was and still is a locally populated shore town tavern. I first set foot in the C-View Inn on my graduation day at Coast Guard boot camp, down the street in 1952. Here's where we clam feasted on a recent Cape May visit.

And the place to enjoy them at lunch, happy hour and dinner is the New Jersey Cape. We casually chew them fried in strips, slurp them in chowder, slide them raw or fork them, barbecued or as clams casino in a hot shell. But for many Jersey beachcombers, it is the meaty, briny clam that provides the dominant nosh. PHILADELPHIA (CBS) – Where the oyster is Queen, the clam is often treated like Cinderella - undervalued and unsung.

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