Many things have changed since Snockey’s Oyster and Crab House first opened in 1912—the menu now serves scallops, mussels, and Maine lobster thanks to third-generation owners Ken and Skip Snock. However, the restaurant’s insistence on using fresh, local seafood and some of its original recipes, including Mrs. Snockey’s original oyster stew, have remained unchanged, like a stubborn Precambrian fossil.
In the wake of Snockey’s 100th anniversary, Phillyburbs.com called the restaurant a “seafood staple for locals and visitors alike,” lavishing particular praise on the variety of oysters available at the raw bar. Oysters come from as far away as the west coast, but most originate in nearby waterways such as Delaware Bay and Cape Cod. There’s also a large selection of cooked seafood including fried shrimp, broiled Atlantic flounder, and steamed littleneck clams.