Nestled by the Kennebunkport Bridge and overlooking a marina, sits a modest white shack called The Clam Shack. But as one approaches this nondescript seafood shack, dozens of clippings and awards reveal the seafood shack's reputation amongst travelers, locals, food writers and foodies alike. "The Shack", as it's known, is a favorite among locals and on many a travelers' itinerary. The Clam Shack represents not only Kennebunkport (yes, of the Bush family compound) but also an American, New England tradition - lobster rolls and fried clams.
Maine is probably best known for its lobsters and what better way to showcase the sweet, succulent meat than on a soft, buttered hot dog bun (or in The Shack's case - a hamburger bun, which traditionalists swear is how a lobster roll was originally served). The Shack serves its lobster rolls using hand-shredded lobster meat served, still warm in the bun, two ways - with mayo or melted butter. Customers and awards claim The Shack's lobster rolls are the best anywhere, but my personal favorite are the fried clams. 
The fried Maine steamers (also known as Ipswich, piss, long-neck or soft-shell clams) are not too greasy and extremely fresh and flavorful - its juices encased in the light, crunchy batter. The fried clam is a classic New England tradition, invented in 1916 at Woodman's in Essex, MA, where I happened to visit earlier that week. While the fried clams were excellent at Woodman's, the clams were not nearly as flavorful or juicy as The Shack's. Maybe it was being by the ocean that I could taste the salt water of the Atlantic in each Shack clam. Undoubtedly, a great way to eat fried clams is washing it all down with an ice-cold lemonade (ordered separately and prepared before your very eyes), watching the boats go by and enjoying the last days of summer.
The Clam Shack - On the Bridge Kennebunkport, ME 04046 (207)967-3321
Living in Los Angeles, I did not grow up with lobster rolls nor had a clue what it is was until I moved to New York 3 years ago. The classic lobster roll is served with mayo-bound mixed meat and can include lemon, celery, chives, parsley and/or lettuce. My favorites places for lobster rolls in Manhattan, Pearl Oyster Bar and Mary's Fish Camp, serve theirs with baby lettuce and shoestring fries. I've included Pearl Oyster Bar's lobster roll recipe (although EVERYTHING is excellent at both West Village restaurants). If you don't have access to lobster meat, you can get your very own 'Maine Lobster Kit' by calling The Clam Shack. The kit includes 1 lb. of hand-picked lobster meat, 6 traditional top load buns, 3 oz. mayo and a recipe card.
Pearl Oyster Bar Lobster Rolls
Serves 4
4 lobsters* (1-lb. each) or 1 pound lobster meat
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns**
chopped chives -- for garnish
*To save on cooking time, you can buy shelled lobster meat at Citarella markets.
**Can be ordered at mapleandmore.com. Pepperidge Farm sells a version with no side crusts.
Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.
Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.
Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuces, if desired.
