You know that feeling when you just want a plate of linguine with white clam sauce that doesn't taste like it came out of a frozen bag? It's harder to find than you'd think in South Florida. Everyone is chasing the newest "fusion" trend or putting gold flakes on sushi. But Anthony’s Clam House Fort Lauderdale stays in its lane. And honestly? That's why it works.
If you’ve driven down State Road 84, you’ve seen it. It’s tucked away near the Hyatt Place and the cruise port. Most people assume it’s just another tourist trap for folks waiting to board a ship at Port Everglades. They're wrong. It is a local staple.
The first thing you notice when you walk in is the smell. Garlic. Lots of it. It’s the kind of aroma that sticks to your clothes and makes your car smell like a kitchen for three days. To some, that's a nightmare. To people who actually like Italian-American seafood, it’s a siren song.
The Reality of the Raw Bar at Anthony’s Clam House Fort Lauderdale
Let's talk about the clams. It’s in the name, after all. You can get them baked, steamed, or raw. Most regulars go for the baked clams oreganata. They don't skimp on the breadcrumbs, but they also don't use them to hide a tiny, shriveled mollusk.
The texture is key.
Rubber. That is the enemy of any clam house. If you’re chewing a clam for more than five seconds, the kitchen failed. At Anthony’s, they seem to have the timing down to a science. The steam pots come out huffing clouds of brine and wine. It’s simple. It’s messy. You will get butter on your chin.
People often compare it to the old-school spots in City Island, New York, or the North End in Boston. There’s a specific "New York transplant" energy here. The servers are fast. They aren't necessarily going to be your best friend, but they’ll get that extra side of lemons to your table before you even realize you need them.
Why the Location Matters More Than You Think
Being located on SR 84 (officially 2861 W Marina Mile Blvd) puts it in a weird spot. It’s right in the heart of the "Marine Mile." You’ve got yacht brokers, engine repair shops, and sailors everywhere.
This isn't Las Olas Blvd.
There are no $25 cocktails served in a birdcage here. It’s a place for people who work on boats or live in the neighborhood. Because of the proximity to the airport and the port, you get a wild mix of people. You might see a billionaire yacht owner at one table and a family from Ohio wearing matching vacation t-shirts at the next.
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This keeps the prices somewhat grounded. While Fort Lauderdale's dining scene has seen a massive price hike lately—seriously, when did a side of fries become $14?—Anthony’s Clam House Fort Lauderdale manages to stay relatively fair for the portion sizes you're getting.
What Most People Miss on the Menu
Everyone goes for the clams. Duh. But the real pros know the menu has some sleeper hits.
The Scungilli.
If you aren't Italian or from the Northeast, you probably have no idea what that is. It's sliced conch. It's a bit of an acquired taste because of the firm texture, but when it’s done in a spicy fra diavolo sauce, it’s incredible. Anthony’s does a version that isn't overly chewy.
Then there’s the zuppa di pesce. It’s a mountain. Literally. It’s a massive bowl filled with lobster tails, shrimp, calamari, mussels, and clams. It looks like a prop from a movie. If you order this for one person, you're either a competitive eater or you're taking half of it home for tomorrow's lunch. Cold seafood pasta for breakfast? Don't judge until you've tried it.
The "No-Frills" Vibe
The decor is... well, it’s a clam house.
Wood accents. Nautical stuff. It hasn't changed much in years, and that’s a good thing. In a city like Fort Lauderdale where restaurants go through "rebrandings" every eighteen months, there is a deep comfort in knowing exactly what a place looks like.
The bar area is usually packed during happy hour. It’s loud. If you’re looking for a quiet, romantic spot to whisper sweet nothings, this probably isn't it. You come here to laugh, clink glasses, and tear apart a loaf of bread.
Addressing the "Tourist Trap" Myth
Some critics online claim it’s geared toward the cruise crowd. While it’s true that its location makes it an easy stop for travelers, calling it a tourist trap ignores the fact that it survives the "off-season."
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In South Florida, the tourists disappear in the summer. If a restaurant survives July and August, it’s because the locals are eating there. Anthony’s Clam House Fort Lauderdale stays busy year-round.
One thing to keep in mind: the parking situation can be a bit of a headache. The lot is shared with other businesses and can get cramped during peak dinner hours. If you see a spot, take it. Don't "circle around" thinking a better one will open up. It won't.
Quality Control and Sourcing
Freshness is everything. You can't hide bad seafood.
The oysters are usually cold and briny, served on a thick bed of ice. They carry different varieties depending on what's good that week. It’s worth asking the server what’s the freshest catch of the day rather than just sticking to the printed menu.
Sometimes they have stone crabs when they're in season. If they do, get them. They crack them properly so you aren't fighting for your life just to get a piece of meat out of the shell.
Comparing Anthony’s to Other Local Spots
Fort Lauderdale has no shortage of seafood. You have Rustic Inn, which is famous for garlic crabs and mallet-smashing. You have Coconuts for the view.
Anthony’s is different. It’s more focused on that Italian-American "Red Sauce" seafood tradition. It feels more like a kitchen and less like an attraction.
- Rustic Inn: High energy, mallets, very touristy (but fun).
- Coconuts: Great view, more "beachy" menu, hard to get a table.
- Anthony's: Garlic-heavy, traditional, consistent.
If you want to wear a bib and hit things with a hammer, go to Rustic. If you want a massive bowl of mussels in white wine sauce and a decent glass of Chianti, you go to Anthony's.
Practical Advice for Your Visit
Don't show up at 7:00 PM on a Friday without a plan.
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While they do take reservations, the wait can still happen. The bar is a great place to wait if you can snag a stool.
Order the garlic rolls. Just do it. They are soft, soaked in oil, and covered in enough garlic to keep vampires away for a decade. They usually bring them out early, and it’s very easy to fill up on bread before your entree arrives. Pace yourself.
If you’re traveling with kids, it’s a friendly enough environment. It’s loud enough that if your toddler has a meltdown, nobody is really going to notice or care. That’s a huge plus for parents who are tired of getting side-eyed at fancier bistros.
How to Get There
If you're coming from the airport, it’s a five-minute Uber ride.
- Exit the airport towards US-1 North.
- Turn left onto State Road 84 (Marina Mile Blvd).
- Look for the Hyatt Place—Anthony’s is right there.
If you’re coming from the beach, take 17th Street Causeway west. It turns into SR 84. Simple.
The Verdict on Anthony’s Clam House Fort Lauderdale
It’s not trying to reinvent the wheel. It’s not trying to be the most "Instagrammable" spot in Broward County. It’s just a place that serves solid, garlic-forward seafood in a city that’s increasingly losing its old-school soul.
Is it perfect? No. Sometimes the service is rushed. Sometimes it's so loud you have to shout to be heard across the table. But the food is consistent. You know what you're getting every single time you walk through those doors.
In a world of "concept restaurants" and "tasting menus," there's something genuinely refreshing about a place that just wants to feed you a lot of clams.
Actionable Next Steps
If you're planning a visit, here is how to do it right:
- Check the Season: If it’s Stone Crab season (October through May), call ahead to see if they have a fresh haul.
- Avoid the Rush: Aim for a late lunch or an early dinner (around 4:30 PM) to avoid the "pre-cruise" or "post-work" surges.
- The Bread Rule: Only eat one garlic roll. I know they're good. But if you eat three, you will regret it when the pasta arrives.
- Take the Leftovers: The portions are huge. Don't be afraid to ask for a box; the red sauce flavors actually settle and taste better the next day.
Stop overthinking your dinner plans. If you want seafood and you're in Fort Lauderdale, just go. You'll smell like garlic for a day, but your stomach will thank you.