Clark's Seafood and Chop House

Name: Clark's Seafood and Chop House
Address: 720 US-17, Little River, South Carolina, 29566, US
Telephone: (843) 399-8888
Price range: $$
Rating: 4.3

$$ • Seafood, American, Cocktail Bar

Hours:
720 US-17, Little River
(843) 399-8888

Menu Order Online Reserve

About Clark's Seafood and Chop House

Clark's Seafood and Chop House is a popular beachfront restaurant known for its delicious food and friendly service. Guests can enjoy a variety of dishes, including delicious steaks, perfectly grilled filet mignon, and the 10oz sirloin oscar style with crab meat and asparagus. The house salad features fresh lettuce and a great house dressing, while the croissant is a nice touch. The restaurant offers a marina setting in North Myrtle Beach, with outdoor seating on a covered patio that provides beautiful views of the marina. Visitors often praise the excellent service, with servers being attentive and friendly, ensuring everyone is well cared for. The food receives high marks, especially the prime rib, combo seafood platter, shrimp, scallops and grits, and crab cakes. The bacon appetizer is amazing, and the creamed spinach with Parmesan cheese grated on top is delicious. The drinks are well poured and very good, and refills are brought without asking. Portions are sizeable, and the atmosphere is relaxed, allowing diners to enjoy their meal at a comfortable pace. Special touches like Happy Hour drinks and dishes such as short ribs or maple glazed bacon add to the appeal. The value for cost can't be beat. While some guests have experienced occasional issues, such as meals being spaced out or steaks cooked differently than requested, the staff and manager are helpful and attentive to resolving concerns. Overall, Clark's remains a favorite for locals and visitors alike, with a warm marina setting and consistently praised dishes. Recent reviews note good service and a wide selection of beer and spirits, though some mention limitations on seating and reservation restrictions, which have recently been eased. A few diners have suggested improvements to tartar sauce, recommending additions like shallots, lemon juice, tarragon, and capers for extra flavor, especially for those used to different regional styles. Service on some nights has been slightly slower, and some guests have noted that dressings, like for a wedge salad, can be oversaturated if not served on the side. Despite these minor issues, the overall experience remains positive, and the restaurant continues to be a favorite spot for many.