Raw Bar5 min
Classic Mignonette
The quintessential accompaniment to freshly shucked oysters. Shallots, red wine vinegar, cracked black pepper — nothing more, nothing less.
Kitchen
Shellfish Recipes
From the raw bar to the cast-iron skillet — classic preparations for Long Island's finest shellfish.
Soups45 min
Long Island Clam Chowder
A creamy New England-style chowder made with fresh littleneck clams, Yukon potatoes, salt pork, and thyme. Served with oyster crackers.
Grilled15 min
Grilled Oysters with Garlic Butter
Large oysters grilled in the half shell with compound butter, garlic, parsley, and a squeeze of lemon. Summer entertaining at its best.
Pasta30 min
Linguine alle Vongole
Briny littleneck clams tossed with al dente linguine, white wine, garlic, crushed red pepper, and fresh parsley. A Long Island Italian classic.
Sandwiches25 min
Oyster Po' Boy
Crispy cornmeal-crusted oysters on a toasted roll with shredded lettuce, pickles, and remoulade. A Southern transplant that found a home on Long Island.
Appetizers20 min
Baked Clams Oreganata
Chopped clams mixed with seasoned breadcrumbs, oregano, garlic, and olive oil, baked until golden. A fixture at every Long Island Italian feast.