If you’ve spent any significant time driving down Highway 70 in North Carolina, you know the vibe. It’s that stretch of road where the pine trees start to blur together and your stomach starts doing that annoying growl right around Smithfield. You’re looking for a meal. Not a "concept" meal with microgreens and three-ounce pours of natural wine. You want a plate that actually weighs something. That is exactly why Clarence's Steak & Seafood House has been a literal landmark for decades.
It's a wood-paneled throwback.
Walking into Clarence’s feels like a warm hug from a relative who insists you haven't eaten enough. It’s unpretentious. The parking lot is usually a chaotic mix of mud-splattered pickup trucks, family SUVs, and the occasional traveler who got lucky by following a local’s recommendation.
The Reality of the Clarence's Experience
Let’s get one thing straight: this isn't fine dining in the "white tablecloth and hushed whispers" sense. It’s loud. It’s busy. You’ll hear the clinking of heavy diner mugs and the constant hum of servers who move with the kind of efficiency you only see in people who have worked the same floor for twenty years.
People come here for the consistency. In a world where restaurants change their menus every three months to chase some TikTok trend, Clarence's Steak & Seafood House stays in its lane. And that lane is paved with fried shrimp and ribeye.
The menu is a massive, laminated testament to Southern coastal and inland staples. You’ve got your Calabash-style seafood—which, for the uninitiated, basically means it’s lightly breaded, fried to a crisp, and served in quantities that challenge your cardiovascular health—and you’ve got the steaks. They don't do fancy sauces. You get salt, pepper, heat, and meat.
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What You’re Actually Ordering
If you ask five different locals what to get, you’ll get five different answers, but they usually revolve around the same three things.
The ribeye is the heavy hitter. It’s hand-cut. It’s usually marbled just enough to stay juicy without being a greasy mess. Then there’s the seafood platter. If you can’t decide between flounder, shrimp, or oysters, you just get them all. It’s served with hushpuppies that are arguably the best part of the meal—small, golden-brown spheres of fried cornmeal that are slightly sweet and dangerously addictive.
Honestly, the salad bar used to be a huge draw here. It’s one of those classic setups with the chilled metal bins and the massive bowls of potato salad and beets. It feels nostalgic. There is something deeply comforting about a restaurant that still believes a meal should start with a cold plate of iceberg lettuce and real bacon bits.
But why do people keep coming back?
It’s the value. You aren't paying for the decor. You’re paying for a meal that lasts you through lunch the next day. The portions at Clarence's Steak & Seafood House are famously large. It’s the kind of place where the "small" shrimp plate looks like a mountain.
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The Local Legend Factor
Smithfield isn’t exactly a bustling metropolis, but it’s a crossroads. Because Clarence’s is positioned right there, it attracts a wild cross-section of humanity. You’ll see farmers in overalls sitting next to businessmen in suits. You'll see families celebrating a 50th anniversary at a long table in the back.
It’s an institution.
Most restaurants fail within three years. Clarence’s has survived for decades because they understand their audience. They know that in Johnston County, people want a seat that’s comfortable and a server who remembers their tea order. Speaking of tea—if you order the sweet tea, be prepared. It’s North Carolina sweet tea. It’s basically syrup over ice, and it’s glorious.
Some critics might say the menu is dated. Sure. If you’re looking for avocado toast or sushi, you are in the wrong zip code. But "dated" is just another word for "tried and true." There is a specific skill in making the same fried flounder taste exactly the same in 2026 as it did in 1996.
Navigating the Crowd
If you show up on a Friday night, expect a wait. It’s just how it is. The lobby gets crowded, and you’ll find yourself leaning against the wall chatting with a stranger about the weather or the local high school football scores.
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- Get there early. If you arrive at 5:00 PM, you’re golden. If you arrive at 6:30 PM, bring a book or a lot of patience.
- The Specials are real. Check the boards. Sometimes they get fresh catches that aren't on the standard laminated sheet.
- Don't skip the sides. The baked potato is a classic, but the slaw is that perfect vinegar-based crunch that cuts through the richness of the fried fish.
Why Clarence's Steak & Seafood House Still Matters
We live in an era of corporate chains. Every exit on I-95 looks the same—Applebee's, Chili's, Cracker Barrel. They’re fine. They’re predictable. But they don't have a soul.
Clarence's is different. It’s owned by people who live in the community. It employs people from the neighborhood. When you spend money there, it stays in Smithfield.
There’s also the matter of the "Seafood House" designation. Inland seafood is a gamble in many parts of the country, but Eastern North Carolina takes it seriously. The supply chains from the coast are short. The fish hasn't been sitting in a freezer for six months. You can taste the difference in the sweetness of the shrimp.
Making the Trip
Is it worth a two-hour drive? Maybe not just for the food alone. But if you’re passing through, or if you’re anywhere within a thirty-mile radius, it’s a mandatory stop. It represents a specific slice of Southern culture that is slowly being homogenized out of existence.
You go for the ribeye. You stay for the hushpuppies. You leave with a box of leftovers and a feeling that, for at least an hour, the world wasn't quite so complicated.
Actionable Advice for Your Visit
- Check the hours before you go. Like many family-run spots in rural NC, they aren't always open 24/7 and might have specific mid-day breaks or Sunday closures.
- Bring your appetite. Seriously. This is not the place for a "light snack." If you're going to do it, do it right and order the full platter.
- Ask about the homemade desserts. If they have the cobbler or the banana pudding, just say yes. Your belt might disagree, but your soul will thank you.
- Parking can be tight. If the main lot is full, there’s usually overflow nearby, but watch the signs so you don't end up somewhere you shouldn't be.
- Respect the pace. The kitchen is fast, but when the house is full, quality takes time. Relax and enjoy the atmosphere.
The next time you're navigating the Carolina flatlands and the neon signs start calling your name, skip the drive-thru. Pull into the lot at Clarence's Steak & Seafood House. Grab a seat, order a sweet tea, and get ready for a meal that actually feels like home. It's one of the few places left where the portions are bigger than the prices and the welcome is always genuine.