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Official Website of UCLA, United Clam Lovers of America

THE PLACE, Guilford CT

Best Non-Fried Clams we've tasted are the wood-fire roasted "specials" at The Place in Guilford CT, serving hordes of hungry clam fans since Spiro T. Agnew was

Vice President and a new Cadillac cost less than six grand. You can also get great lobster, chicken, shrimp, mussels, fish, steak and corn. BYOB or buy a soft drink. If your kids are finicky eaters, it's OK to bring in burgers or McNuggets from nearby McDonalds. Tabletops and people perch on tree stumps. The ground is paved with stomped-on clam shells. A big tent-top will shield you in a drizzle; but fire and cooks can't be waterproofed, so stay away if it's raining hard. Wal-Mart and Carvel are across the street, and a big farmer's

market is five minutes away -- it's easy to spend an afternoon in the neighborhood. The Place is on the Boston Post Road (US Route 1), about a mile west of the water tower. It's open from late April through October.  If you're coming from the west, take I-95 to exit 57. From the east, use exit 59. Call for hours: 203 453-9276. You can make a reservation for a group. Come hungry.

Opening Night Photos: 2006 2005

▲The Place attracts clam fans from all over. These hungry folks traveled about 90 miles from New York.

▲The Place was packed on 4/30/04 -- the first night of the 35th season. The weather was perfect, and so was the food. Your humble webmaster slurped five dozen "special" clams, plus half a lobster, six ears of corn and six shrimp... and washed them down with a Carvel Thick Shake from across the street. YUM!

◄Clams cook on wire grids supported on steel rails over hardwood fire. When the shells open up, the special sauce goes on, and the clams go back on the fire for a few more minutes. If you're a wimp, you can skip the sauce, and save a dime a dozen.

◄If your kids don't like clams as much as these two do, you can bring in burgers or McNuggets from nearby McDonalds. Allison (left) slurped down 26 specials. Younger sister Michelle didn't finish her first dozen, but did beat Ali in corn: four ears to two.

◄Three Generations of clam fans. From left, Helen Smith Knowles (deceased mother of present owners), Barbara Knowles Jacobsen (sister of present owners and first waitress for original owner Whitey Miller), Vanessa Knowles (daughter of co-owner Vaughn Knowles.) Barbara and brothers are all teachers, but the men left the classroom to concentrate on clams.

◄Vaughn Knowles and Noah Gourlie cook clams and corn on grids over the hardwood fire. The big pots are used for lobster. You can order yours boiled or roasted.