HG/BSK love clams. Have many happy memories of clamming in the Great South Bay off Long Island when HG/BSK and family occupied a Fire Island dune house facing the Atlantic Ocean. Harvested hundreds of clams for big feats (friends, neighbors, guests) of Clams Casino and linguine with white clam sauce. In HG’s youth, the greedy lad’s favorite place for clams was the vast Lundy’s Restaurant on the Sheepshead Bay waterfront in Brooklyn The expert shucker served clams with light-as-a-feather buttered biscuits. HG and pals devoured dozens. Last night, Lesley R. brought back Fire Island memories with steaming bowls of spaghettini with clam sauce. Used four dozen juicy little neck clams from By the Bay Fish Mart. These clams are called “quahogs” on Prince Edward Island. Larger clams are known as “chowders.” The meal began with smoked bluefish and ended with green salad plus cheese. HG had brie with chef Marc Meyer’s incredible zaatar infused flatbread. HG’s visiting daughter, Vicki (Marc Meyer’s wife and partner in the operation of their four New York restaurants} brought this welcoming treat from their Cookshop Restaurant in the West Chelsea neighborhood. The sweet finale was Lesley’s warmed fruit cobbler with vanilla ice cream. Envious anyone?
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