People always think I’m nuts for eating raw seafood from a place like Nathan’s, but I’ll tell you, those clams have always been live and fresh, and they’re shucked right before your eyes, so you’d know if anything looked off. Frankly, the same can be said of most of the clam bars along the boardwalk, too, which I’ll also happily eat at when I’m out there. You’ll walk out with pounds of superior smoked fish for a fraction of what you’d pay elsewhere. You may even find some unexpected goodies, like a killer salmon poke I picked up when I last stopped by. That means that they have to prepare at least 3,000 hand-formed dumplings for each day of the weekend, and probably quite a bit more. And I’m not even counting all the other dishes they prepare for service, from chicken feet to freshly steamed rice noodle rolls and cauldrons of braised tripe.
