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Bar & Restaurant, New York City Picture: Clams casino, my favourite! From Review: The Best Clam Chowder of Grand Central Oyster Bar.


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The first clam lovers in New York City were Algonquin Indians, who Both places serve Littlenecks, the smallest, sweetest, and best clams to eat raw. Clams casino is a gussied-up variation on stuffed clams, supposedly.


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Bamboo Garden's clams with black bean sauce. In the West Village, bivalve-themed The Clam offers a clam dip with potato chips, which might remind you of a suburban cocktail party, circa The michelada at Mission Cantina features the clam juice-tomato cocktail called Clamato in the formula, and many Latin-American lunch counters, such as La Cabana in Corona, Queens, offer a mixed-on-the-premises clam-and-tomato juice. Clam pan roast at Grand Central Oyster Bar. Loading comments New York Share this story Twitter Facebook.{/INSERTKEYS}{/PARAGRAPH} Clam chowders based on tomatoes are barely years old and probably of Italian origin. Clam pizza at Lombardi's. The best pie in Manhattan is to be had at Pizzetteria Brunetti , a branch of a pizzeria in Westhampton Beach, Long Island, that boasts a special connection with local clam diggers. Though the name might remind you of "soup," this Sicilian specialty is more of a tomato-laced clam stew with the shells left in, forcing you to fish out the bivavles and de-shell them yourself. Venice's stuffed clams. The Dutch and Indians were later joined by the English, who substituted the clams in recipes that had originally called for mussels and cockles back home. This soup has been served in New York and throughout New England since the 17th century. Beronberon's clams steamed in sake. Pocket Flipboard Email. As with raw oysters, raw clams are said to have aphrodisiacal powers, and there was a time when every neighborhood fish market in the city had a raw bar pushed onto the sidewalk, where young men on their way to their dates were often seen feverishly scarfing raw shellfish. Most old-fashioned Italian places offer both, the white mainly clams laced with garlic in a concentrated clam broth, the red awash with a tomato sauce much lighter than expected, so the briny taste of the bivalves remains star of the show. New England clam chowder at Nick's Lobster. The benefit? While oysters may have more glamour, clams are far more versatile, with their chewiness, briny flavor, and slightly bitter edge. Clams casino is a gussied-up variation on stuffed clams, supposedly invented in Narragansett, Rhode Island, at a night club called the Little Casino in The recipe varies, but it usually adds garlic, butter, chopped green peppers, and a small strip of bacon to the breading. Another variation is provided by The Mermaid Inn , which offers a "creamy Manhattan clam chowder" that entails elements of both red and white varieties. New York. The whole thing is ladled over a slice of toast in a shallow bowl, with a heap of whole clams heavily sprinkled with paprika placed in the middle. Sevilla's clams in green sauce. Red or white? Clearly it was so-called New England clam chowder, heavily laced with whole milk or cream, flavored with bacon or fatback, and floating tiny cubes of potato, in addition to minced chowder clams. Around sunrise, all along the Long Island shore you can still see tongers in hip waders extracting clams from the shallow and weedy waters. Littleneck's fried clams. Nothing tastes fresher than a newly opened clam, often at a cost one half of what you pay for raw oysters. By , the inlet called Sheepshead Bay was lined with at least 10 clam shacks, many on stilts, serving clams in dozens of recipes from Dutch, French, English, and Italian sources. At the Sea Witch Tavern , in the Greenwood Heights neighborhood of Brooklyn, you can get an overstuffed round bun of fried clams and tartar sauce. {PARAGRAPH}{INSERTKEYS}The first clam lovers in New York City were Algonquin Indians, who carved the shells into beads for currency called wampum, which the Dutch settlers β€” who arrived around β€” sometimes accepted as payment for goods. As you might expect from the name, new-wave clam bar Littleneck offers exemplary clams β€” but though the restaurant is practically on the lip of the Gowanus Canal, that waterway is not where the shellfish are sourced anymore. The linguine with clam sauce at Michael's. Often, it comes not carted, but served up at a station on the side of the dining room with great panache. Still, raw clams persisted as a favorite method of consumption. The trick is to make the stuffing bland enough that the flavor shines through. Which came first, the white or the red? Across the Iberian Peninsula in Portugal, clams are often cooked with shrimp and chorizo in a thick stew, served with or without rice, as at Iberia Peninsula in Newark, New Jersey. Hint: sit in the blue-tiled front barroom, rather than the stuffy rear dining room. Of course, the Indians ate the clams first, either raw or by digging a pit, lining it with rocks, putting coals on top of the rocks, seaweed on top of the coals, and then throwing clams on top of the seaweed and burying them. Kittery's clam chowder. The Japanese also treat our native hardshell clams with more delicacy than the European recipes. Strange and strangely delicious! As the theory goes, they spill their broth right on the pie to good effect, but pulling shells off a pie is a little disconcerting. Clams are readily adaptable to soups, including ones that are much lighter and more refreshing than those described above. Zuppa di clams at Colandrea New Corner. Also known as baked clams and often from an Italian recipe, these can be Littlenecks or Cherrystones the next size up. El Quijote's clams casino. Witness the clams steamed in sake at newcomer Beronberon ; these are not small clams, either, but big rubbery ones, and the cooks seem to be highlighting their chewy nature. The most famous of the southern Chinese dishes featuring the bivalve is clams with black bean sauce, a staple of the dim sum menu. China Blue's clam soup. There are two types of clam pizza β€” the most popular form features a plethora of big tough clams sometimes called "chowder clams" minced on the pie, while the other places smaller, tenderer clams in their shells right on the crust; these shells open as the pie bakes. Any old-guard Brooklyn or Bronx Italian restaurant has them, including the wonderful Venice founded near St. And today the clam remains a city favorite, and an important component of the New York State economy. Filed under: NYC Guides. CLAM PIZZA There are two types of clam pizza β€” the most popular form features a plethora of big tough clams sometimes called "chowder clams" minced on the pie, while the other places smaller, tenderer clams in their shells right on the crust; these shells open as the pie bakes. Spaniards relish their clams ganged up with other seafood in paellas, or by themselves awash in a green sauce that is mainly parsley and garlic. Both places serve Littlenecks, the smallest, sweetest, and best clams to eat raw. Macelleria , the long-running Italian steakhouse in the Meatpacking District, has them, too.