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Harvey Cedars Shellfish Company Restaurant Review: You know it’s 4:30 p.m. because that’s when dinner service starts at Harvey Cedars; the lines extend out the door. For 40 years, this converted beach bungalow has been the iconic summertime Long Beach Island dining experience, with dayboat-fresh seafood served on paper plates. Sun-kissed vacationers --- some still in their swimsuits --- slurp clams, crack crabs, dip lobster in butter, and rhapsodize about it all. It’s BYOB, cash only, first come first served. Patience is required, but the food is worth it, especially the chowders; the broiled scallops from the nearby Barnegat Light docks; mussels marinara; and, of course, the peel ‘n’ eat shrimp, not to mention farm-stand Jersey tomatoes and sweet corn. Despite the allegiance to “simple and classic” preparations there are some creative offerings like the starters of scallop melt featuring scallops sautéed with fresh mushrooms, crisp bacon, and melted Swiss cheese; and Buffalo tuna, which is yellowfin sautéed and then tossed with the house’s Buffalo sauce and blue cheese dressing.