Seafood Crawl: Oysters and Chowder (self-guided)

The Seafood Crawl: Oysters and Chowder is a self-guided three-hour route around Boston, Massachusetts, starting at Union Oyster House, 41 Union Street, postcode 02108, near Faneuil Hall and the Haymarket area. The crawl has no tour operator. Visitors move between restaurants independently and pay at each one, with a typical total of about $60-110 per person depending on how many oysters and what size of lobster roll are ordered. This is the most expensive of the Boston self-guided routes because of the cost of shellfish.

The route is built around three classic New England seafood stops. Union Oyster House, a long-standing restaurant in the historic centre of the city, is the usual first stop for a cup of New England clam chowder. Neptune Oyster in the North End is known for raw oysters and other shellfish, and it is a small space where waits are common at busy times. Row 34, in the Fort Point and Seaport side of the city, provides the lobster roll and a wider oyster list. The course balance is entirely savoury: chowder, raw shellfish and a lobster roll, with no dessert built into the route, so walkers wanting a sweet finish can add a pastry stop in the North End.

Because the stops are spread across different neighbourhoods, some transit or a longer walk is needed between them, and that cost is not included. Pace is set by the diner, and groups of two to four work best because small restaurants fill quickly. There is no guide or set language, but menu staff typically speak English and can describe the day's oyster varieties and origin. Dietary substitutions are limited by the nature of the food: shellfish allergy sufferers should avoid the route, and diners avoiding gluten can usually choose raw oysters and a lobster roll without the bun where offered, while chowder often contains flour and dairy.

Reservations or early arrival are advisable for Neptune and Row 34, especially on weekend evenings. Raw oysters are most commonly enjoyed with lemon, mignonette and horseradish, and diners who are pregnant or immunocompromised may prefer cooked options. The route operates year-round because the stops are indoors, though walking between them is easiest from April to October.