Good clams in the slope?

Wow-I would love to know also. maybe Brooklyn Fish Camp? though, I have never been personally, curious to see the responses.

I second Blue Ribbon, but it ain't cheap

Al Di La has linguine in clam sauce. Not too expensive, but you have to get there early

Thumbs down to Brooklyn Fish Camp. Too expensive, and not very good, imo.

I have had better luck with Blue Ribbon. It ain't quite clam bellies on the cape, but more than good enough for being in the 'hood.

i think bklyn fish camp is the most overrated restaurant in PS, and insultingly expensive to boot. fairway had clams on special recently if you wanna cook at home...

hmmm, with the dissenting view, I'll say yeah to Bklyn Fish Camp. I like the easygoing vibe, and love the raw clams (or fried clams and oysters) at the bar. I never vibed with Blue Ribbon, although occasionally I still go to Blue Ribbon Sushi, which is totally different.

Both places are expensive, but I don't expect good fresh seafood to be cheap in NYC. I usually go when I'm craving either raw bar or a perfect cod sandwich, but everything else has always been great. Like a lemony lump crab app I had last week...mmmmm

fyi, Sheep Station always has a couple kinds of raw oysters on the menu. yum.

If I was strapped for cash and going for the home version, I'd get clams at Blue Moon at the GAP Greenmarket Saturday morning. Go early or wait in a loooong line. But part of going out to a raw bar is having someone else do the work and provide a snowy pillow of fresh shaved horseradish.

La Villa has nice stuffed clams, and I think they are not too expensive either.

Anthony's has good baked clams

gooner wrote: Thumbs down to Brooklyn Fish Camp. Too expensive, and not very good, imo.

I have had better luck with Blue Ribbon. It ain't quite clam bellies on the cape, but more than good enough for being in the 'hood.

My thoughts exactly.

Tyler Florence has an excellent recipe:


SPAGHETTI WITH OVEN BAKED CLAMS


40 littleneck clams, well scrubbed
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
10 garlic cloves, smashed with the back of a knife
1/4 pound pancetta, small dice
2 dried red chiles or 1/2 tsp crushed red pepper flakes
Handful fresh basil leaves
1/4 cup white wine
2 pints cherry tomatoes,(yellow and red), stemmed
Freshly ground black pepper
1 pound spaghetti

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners.

Add the olive oil, butter, garlic, pancetta, chiles, and basil and cook until the pancetta renders it's fat, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of black pepper and toss all that together.

Transfer pan to oven and roast until the clams open, about 10 minutes. Discard any that don't open. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes or until al dente. Drain and put the pasta into a serving bowl and drizzle with olive oil and toss. Add the clams and tomatoes with the cooking liquid to the spaghetti, add parsley and toss. Garnish with fresh basil leaves and a drizzle of extra-virgin olive oil.