Jacksonville, Florida is located on the banks of the beautiful St. Johns River in northeastern Florida just minutes from the coast. But, it’s also smack in the middle of a large area of richly wooded wetlands that stretches from central Florida into South Carolina. For decades the city’s biggest (and smelliest) industry was wood pulp. But in the past few decades that has all changed as Jacksonville has become a thriving economic juggernaut for the southeast region. But in the backwaters of the St. Johns River, thankfully, waterfront life is still wild and wonderful!
 

Gator eggs, smoked eel, shark bites, and snake (fried or charred!) – those are just some of the appetizers that Clark’s Fish Camp Seafood Restaurant on Julington Creek is famous for. This truly unique waterfront eatery is less than 25 miles from Jacksonville, 30 miles from the home of the PGA Players Championship at Sawgrass Country Club in exclusive Ponta Vedra, and only 130 miles northeast of Disney World. But anyone who has ever experienced Clark’s Fish Camp knows they’ve traveled light years from cosmopolitan fare.

The sign says “The Peoples Place” but it’s actually the wild animal place – dead and alive. The restaurant is a shrine to taxidermy with literally hundreds of stuffed animals – not just run-of-the-mill deer heads or fish on a plaque, but whole tigers, leopards, cougars and grizzly bears; Amazonian parrots; African antelope; and weird Australian marsupials. And just in case you miss the stuffed alligators, you can commune with the real thing just a few yards away from your table-side bench!

Clark’s menu is as extraordinary as its décor and waterfront setting. For starters, Clark’s is an oyster lovers paradise. You can have them raw or steamed on the half shell; steamed with parmesan cheese; steamed with cheddar cheese, mushrooms and onions, or go for the whole enchilada with the steamed oysters cooked with Jalapeno peppers, mozzarella cheese and shrimp. But I always opt for Clark’s delicious garlic lovers escargot prepared in garlic butter and olive oil with mushrooms and parmesan cheese and served with garlic toast.

If you’re in an African mood, try the Fried Antelope or Charred Ostrich (no, it doesn’t taste like chicken!). For the “Down Under” crowd there’s kangaroo and turtle. And from the good old USA there’s fried buffalo, frogs legs, and rabbit. But it’s seafood where Clark’s really makes a statement. How about fried crawfish tails with crawfish dip for appetizer followed by Brinda’s Seafood Bake, complete with fresh crab, shrimp, scallops, and fish baked in a cream wine sauce topped with mozzarella cheese. And where else on earth could you top off such a great dinner with a fried dill pickle for desert?

For the less adventurous, Clark’s also offers “normal” fare like French Onion Soup, a massive 3 lb. Prime Rib with Stuffed Mushrooms, Live Maine Lobster, Fried Soft Shell Crabs and Seared Ahi Tuna. But why would anyone ever go to Clark’s Fish Camp Seafood Restaurant on the wet and wild Julington Creek waterfront to be normal?

TravelTip: While you're in the Jacksonville area, be sure to visit the Cummer Museum of Art on the Saint Johns River.  It's one of the most interesting art museums in the country, and their award-winning educational programs for children and people with disabilities are on the cutting edge in the museum field!