Michael-LandgartenMichael Landgarten

Made from scratch since 1956, the craveable tartar sauce at Bob’s Clam Hut is integral to the restaurant’s longevity. Combining heritage and nostalgia with a mixture of mayonnaise, relish, finely chopped carrots and onions, it’s served with every order at this iconic Maine seafood shack. Bob’s goes through about 4,200 gallons of tartar sauce a year, or about 358,300 servings. “Many have said it’s equally addictive as our fried clams,” says owner Michael Landgarten.
“The exact tartar sauce recipe is a Bob’s secret, but is one of the reasons we have seen generations of families come through the restaurant.”

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