Okay, don't shoot me here, but I am also going to suggest the Weathervane in Saugus for a fisherman's platter, fried clams or scallops. The price is right, the portions are huge, but there is no atmosphere. The fish is very fresh. The Weathervane also has specials and sells a double lobster plate for under $20. This restaurant also serves a very good fish chowder. It's a chain, but it's a New England chain, not at all like the Red Lobster, which serves defrosted frozen fish. And before you knock the Weathervane, this company must know what its doing as it has over 30 restaurants in Maine, and there is always a line to get into each one of them, especially the one in Kittery.

By the way, the clam chowder with the tomato base is called Manhattan clam chowder, not NY clam chowder.

1. I think the Union Oyster House is WAY overpriced for the food they serve.

2. I have had nothing but bad experiences with the Weathervane. Most of my friends have too.

Kelly's - YUM, but cold this time of year and not a sit down restaurant.

My recommendations: Legal Sea Food, No Name and Jimmy's.

Bostonian here- have to vote for Legal as far as consistent and fresh. Pricey- yes- but good, solid seafood restaurant.

JIMMY'S??? You must be joking.

Another vote for Legal Seafood. I only get to Boston once or twice a year, but I can always count on consistently great seafood there. Just thinking about their cherrystones on the half shell makes my mouth water.

Stupid question, but what exactly are steamers.

I'm sure I'll get corrected on steamers...they are clams that are cleaned and then steamed with white wine, garlic and herbs (Mussels are done this way too)..They are served in a big bowl with the broth..you upen them up, take off the what I will call skin, discard the shell and dip in melted butter and/or the broth. Now, lets have a description of steamers from other Bostonians. BTW while in S.F. met a chef from Southie who said they dont have clams with bellies or know about fried clams. Meanwhile he made the best ciappiano ever and we sang a chorus of "Southie is My Home Town".. lol, lol

Steamers are a type of clam that has a relevantly soft shell. You steam them in water (not anything else). You serve with melted butter and a cup of the water they were steamed in. The cup or bowl of hot water is to wash them in after you take them out of the shell. This is necessary because they can be sandy. To eat them you take them out of their shell, peel off the black gunk around their neck, dunk them several times in the hot water and then dip them in the butter and pop them in you mouth.

Forgot to add that if you are going to go to Rt 1 in Saugus for fish why drive right by the new Kellys and go to the Weathervane. Kelly's in Saugus may not be a sitdown restaurant but it is indoors and does have seating - unlike the original on Revere Beach which is outdoors and you share your food with the overly aggressive seagulls.

I once took some business associates from LA and Seattle to Kellys in Revere for lunch and made them eat standing up at the seawall. They still haven't forgiven me. They loved the food it was the atmosphere that had them shaken. Had to take them to Aquitaine the next night to redeem myself.

Wish it was Friday so I could go to Browns and have my trifecta.

Tell me Bostonians..why do out of staters go crazy over scallops.. is it because they don't get them along the rest of the Atlantic? Oh yes, Kelleys has a place in Jordan Furniture in Framingham on the hill.

Thanks for all the replies guys. It will certainly keep us going for a while!

Just piping in again, but you also might consider going to Frank Giufrida's Hilltop Steakhouse on Route 1 in Saugus. I understand that they serve an awesome lobster pie, but you can't beat the steaks.

I have never had a bad meal at the Weathervane, but there isn't any atmosphere, and its very basic and very inexpensive.

Regarding Kelly's Roastbeef in Framingham, it is always busy, but the service is fast -- I live quite near there. They also serve awesome onion rings.