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Around sunrise, all along the Long Island shore you can still see tongers in hip waders extracting clams from the shallow and weedy waters. Hint: sit in the blue-tiled front barroom, rather than the stuffy rear dining room. 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. Macelleria , the long-running Italian steakhouse in the Meatpacking District, has them, too. Nothing tastes fresher than a newly opened clam, often at a cost one half of what you pay for raw oysters. 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. Littleneck's fried clams. Often, it comes not carted, but served up at a station on the side of the dining room with great panache. This soup has been served in New York and throughout New England since the 17th century. 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. 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. 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. 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. Bamboo Garden's clams with black bean sauce. The linguine with clam sauce at Michael's. Clam pan roast at Grand Central Oyster Bar. And today the clam remains a city favorite, and an important component of the New York State economy. Clam pizza at Lombardi's. Any old-guard Brooklyn or Bronx Italian restaurant has them, including the wonderful Venice founded near St. Loading comments New York Share this story Twitter Facebook.{/INSERTKEYS}{/PARAGRAPH} 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. {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 — who arrived around — sometimes accepted as payment for goods. Zuppa di clams at Colandrea New Corner. Sevilla's clams in green sauce. CLAM PIZZA There are two types of clam pizza — 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. As you might expect from the name, new-wave clam bar Littleneck offers exemplary clams — but though the restaurant is practically on the lip of the Gowanus Canal, that waterway is not where the shellfish are sourced anymore. Both places serve Littlenecks, the smallest, sweetest, and best clams to eat raw. 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. China Blue's clam soup. 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. There are two types of clam pizza — 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. 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. 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. Venice's stuffed clams. 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. El Quijote's clams casino. Clam chowders based on tomatoes are barely years old and probably of Italian origin. Strange and strangely delicious! The Japanese also treat our native hardshell clams with more delicacy than the European recipes. Which came first, the white or the red? Also known as baked clams and often from an Italian recipe, these can be Littlenecks or Cherrystones the next size up. New York. The most famous of the southern Chinese dishes featuring the bivalve is clams with black bean sauce, a staple of the dim sum menu. Beronberon's clams steamed in sake. 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. Pocket Flipboard Email. The trick is to make the stuffing bland enough that the flavor shines through. 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. Clams are readily adaptable to soups, including ones that are much lighter and more refreshing than those described above. 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 England clam chowder at Nick's Lobster. Filed under: NYC Guides. 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. Still, raw clams persisted as a favorite method of consumption. The benefit? While oysters may have more glamour, clams are far more versatile, with their chewiness, briny flavor, and slightly bitter edge. 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.