Our Story
A Clam Shack
on Steroids.
— Food Arts Magazine
Est. 2000.
Jasper White ran Boston's most celebrated restaurant for twelve years. Then the Big Dig came and he closed up shop. Everyone assumed he'd open another fine-dining landmark. Instead, he opened a clam shack — in Cambridge, next to Alewife Station.
The idea was dead simple: serve the same quality seafood he'd been cooking at Jasper's, but skip the tablecloths. Lobster from Maine, clams from Ipswich, oysters from the Cape. Crack them at the table. Shuck them to order. Twenty-five years later, that's still exactly what it is.
“The best lobster roll is the simplest one.”
What We
Stand For.
Fresh Daily
Our seafood arrives every morning from New England day-boat fishermen. If it's not fresh, it's off the board.
Local Boats
We buy from Gloucester, Chatham, and Cape fishermen. Their work is the foundation of every plate we serve.
No Pretense
A clam shack should feel like a clam shack. We're here to feed people well, not to impress anyone.
Jasper's Legacy
James Beard Award winner. Four cookbooks. Passed in 2024. His standards are unchanged.
Mohegan Sun
The Resort Location.
Our Mohegan Sun outpost brings the same day-boat sourcing and no-shortcuts kitchen to Connecticut's premier casino resort. Whether you're playing the floor or celebrating a milestone, you'll find the same quality Jasper built his reputation on — now with the scale and energy of one of the Northeast's greatest destinations.