17 Lynnway, Lynn, MA
I am a fiend for fried clams — so when I heard that food writer Ed Levine had recommended a top place that was relatively close to Boston, I raced over there to have some.
I'm not sure I agree with Ed that Christie's, which has been around and run by the same family since 1903, is that the best thing about it is the proximity to the airport — these fried clams, and the fried scallops — OH… MY… GOD… the scallops, are the best I have had anywhere. And once you get your clams in the bag, you can drive around the circle on Lynnway and look out onto the water, eating fried seafood over the hood of your car while you get a nice sea breeze. That's totally priceless in my opinion — I could care less that Christie's on the inside looks like its been through the wars. Well, because it has.
Christie's is the archetype of New England clam shack places, and its been around for 103 years.
The Christie's Menu.
A fully functional circa 1950's ice cream soda fountain setup.
Christie's uses basket fryers that were custom made for the restaurant.
Fried Shrimp, in paper bag.
Fried Ipswitch belly clams, Fried Shrimp and Fried Scallops, poured onto a paper plate from paper cartons. Christie's makes its breading from scratch using flour and uses no commercial seasonings. The seafood is fried in pure vegetable oil.
A half-eaten large box of clams.
Owner George Dean. His grandfather, Christie, opened the restaurant in 1903.
George making a "Frappe", which is their term for a Ice Cream shake.
A black and white Frappe, made from Hood's ice cream, a New England-based company.
The view across the circle from the Christie's parking lot.
Christie's as seen from the opposite side of the traffic circle.
An ideal view for eating Fried Clams al Fresco.