Shellfish · Local beds
Littleneckclams.
Live littlenecks and cherrystones from local beds, kept on crushed ice at the counter. Two hours from tide to tray on a good morning.
From the counter
About clams.
Oyster Bay clams. Not a marketing story — a supply story. The beds are a few miles from the counter, and on tide days the shipment is on ice by mid-morning. Littlenecks (1.5-2" across) are the standard for raw, steamed, and pasta. Cherrystones (2-3") go into chowder and the grill. Everything sold that comes out of a shell tastes better when the shell was in the water this morning.
Sold by the dozen or by the pound. We keep them alive in the case until pickup — tap the shell, it should close.
Live oysters and clams from local beds is what the Fish header says. We mean it.
At a glance
Species
Hard-shell (Mercenaria mercenaria)
Sizes
Littleneck · cherrystone · chowder (in season)
Source
Local Long Island beds — Oyster Bay, Great South Bay
Delivery
Same-day to counter on tide mornings
Life on ice
48 h in fridge, unopened, closed shell
In the case
Cooking notes
How we'd cook it.
01 · Method
Steamed, white wine
Wide pot, shallot and garlic in butter, splash of dry white wine, lemon, chili flake. Add clams, lid on, 4-6 minutes until they open. Any that don't open by 8 minutes, discard. Broth is for bread.
02 · Method
On the half-shell, raw
Only littlenecks, only the freshest batch. Shuck over a bowl to catch the liquor. Serve on crushed ice with lemon, cocktail sauce, and mignonette. Six per person as a starter.
03 · Method
Grilled with butter
Live clams on a hot grate, lid down. They open in 2-3 minutes. Off the grill, top with compound butter (parsley, garlic, lemon zest), let it melt into the shell. Eat straight from the fire.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.