Those robins hopping through the greening grass on our lawns are traditionally viewed as a sure sign that spring has sprung. The daffodils and tulips now pushing towards the sun’s increased warmth and the fact that darkness no longer envelops us by 5 p.m. are still more harbingers the season finally has changed.

An even surer and more welcome sign that spring has arrived in southeastern Connecticut is the fact the shutters are being removed, the lights again illuminated, the picnic tables dusted off and the grills and deep fryers re-ignited at all the wonderful, casual outdoor eateries throughout the region.

These locales, where food is piled onto paper plates and consumed hard by parking lots, are certainly not fine dining. But who cares about table linens and spiffy waitstaff when the food is this delicious?

And so, we eagerly anticipate the openings of these seasonal drive-ins, and we patiently queue in long lines to savor a first-of-the-season burger, plate of fried clams, hot dog, lobster roll or soft serve ice cream cone.

Some of these restaurants have the added bonus of being blessed with shoreline locations. A mixed aroma of fried foods and salt air fire up appetites and dreams of summer. Even if it means that early spring’s cruel winds and teasing weather keep us bundled in our coats or sitting in our cars with the heaters cranked, we savor these views along with the food.

Locals already are lining up at some of these places we lovingly dub clam shacks. Fred’s Shanty on Pequot Avenue, New London, opened even as forecasters frowned over the possibility of snow. A new addition to the line-up – Tony D’s in Niantic – already has people queuing for grilled long dogs and burgers as the sun too often remains shrouded by clouds.

Among the early openers, Harry’s Place in Colchester has drawn crowds for 97 years.

As weather softens into and through April, more deliciousness emerges. Capt. Scott’s Lobster Dock opens Tuesday, Mystic’s Sea Swirl April 5, and Niantic’s Dad’s April 27. The list goes on.

So bring on the crunchy clam strips, the butter-drenched lobster chunks, the steaming chowder served in Styrofoam cups and, oh, those sweet onion rings. When our beloved clam shacks start opening, we know spring is a sure thing. Surely summer can’t be far behind.

The Day editorial board meets with political, business and community leaders to formulate editorial viewpoints. It is composed of President and Publisher Timothy Dwyer, Executive Editor Izaskun E. Larraneta, Owen Poole, copy editor, and Lisa McGinley, retired deputy managing editor. The board operates independently from The Day newsroom.