They're on the appetizer list at lunch, or can be ordered atop the Caesar salad at dinner. Even plain smoked salmon is superb, cured in-house. The best, though, is the frequent special of New England clam chowder, smoky with diced bacon and chock-full of sweet fresh clams and potato, sometimes with corn. The cream-thickened broth is as flavorful as the clams themselves. If you're not careful, you could be too full to appreciate your main course.
Entrees are large.
And some of them are fabulous. Consider the tower of crab cake and crispy soft-shell crab. For his crab cakes, Tunks has found the perfect balance between lump crab meat, creamy binder and seasoning. The crust is as airy as tempura, and it seals in all the crab's juices. The side of lemony corn and pickled okra is inspired.