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“I love clams and I feel like most people love clams, but we felt like they hadn’t had their day yet,” explains chef Mike Price (Market Table) about why he and his business partner, chef Joey Campanaro (Little Owl), decided to open up their West Village seafood restaurant called The Clam. “There’s a lobster restaurant, there’s an oyster bar, but apart from Randazzo’s Clam Bar or Umberto’s Clam House, there hasn’t been a clam-focused restaurant.”
Chef Mike Price talks about his favorite clam dishes and his picks for buying and eating seafood in New York.
May 5, 2014
NYC Seafood Recs from The Clam’s Chef Mike Price
Chef’s New York City Seafood Guide
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General Information
The Clam
West Village
American / Seafood
420 Hudson Street
New York, NY 10014
T: 212.242.7420
Website | Book a Table | The Menu
Market Table
West Village
American
54 Carmine Street
New York, NY 10014
T: 212.255.2100
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Photographs courtesy of The Clam
“I love clams and I feel like most people love clams, but we felt like they hadn’t had their day yet,” explains chef Mike Price (Market Table) about why he and his business partner, chef Joey Campanaro (Little Owl), decided to open up their West Village seafood restaurant called The Clam. “There’s a lobster restaurant, there’s an oyster bar, but apart from Randazzo’s Clam Bar or Umberto’s Clam House, there hasn’t been a clam-focused restaurant.”
While you’ll find many fried dishes on the menu, this is not a seafood shack. “We made a conscious effort not to make this place look like a shack, we put tablecloths on the tables.” They also serve Price’s signature half chicken with crispy skin and other dishes for landlubbers. “You get a four-top and one person doesn’t eat seafood and they still want to come to your restaurant, so we have meat dishes on the menu.
Maryland Crab Cakes
Price grew up on Solomons Island on the Chesapeake Bay and gives a nod to his hometown with Old Bay Fries and a Maryland crab cake. “I take celery and onions, I sauté them in Old Bay with a little bit of butter. I mix in mayo, mustard, egg, chopped parsley, a dash of lemon juice, a dash of Worcestershire and then I fold it with the lump crab. I put Ritz crackers through a tamis and then fold in a little bit of Ritz crackers. When you eat it, it basically falls apart into big lumps of crab meat. This is a dish that’s not a clam dish on the menu that people are really excited about.
Mike’s Menu Picks
Spaghetti & Clams
We’re making the pastas here, we’re cutting the spaghetti downstairs. Then it’s a salad on top. There are clams in the shell and chopped clams, it’s just over the top clams.
Clam Fried Rice
It’s just delicious fried rice with a bunch of stuff in it. It is pork belly confit, snow peas, mung bean sprouts, fresh water chestnuts, pickled onions, shiso, julienne egg noodles, and I'm grating salty bottarga on top. I wouldn’t consider myself necessarily an Asian-influenced cook. I feel like this is the dish that’s probably stepping out of my box a little bit.
Chef’s Guide
Here are chef Mike Price’s picks for buying and eating seafood in NYC.
Download the Find. Eat. Drink. iPhone app here to get more of chef Mike Price’s NYC recommendations.
Fish Tales
Photograph courtesy of Fish Tales
Fish Tales
I come here to pick up clams. It’s a small market, but they have a lot of choices and everything is so fresh.
191 Court Street, Brooklyn, NY 11201
T: 718.246.1346 | www.fishtalesonline.com
The Lobster Place
Photo Credit: Find. Eat. Drink.
The Lobster Place
I like the big selections that they have and the quality is always great. They have some off the beaten path choices, like I can get skate and sardines. The prices are definitely sharper, because they also do wholesale.
75 9th Avenue, New York, NY 10011
T: 212.255.5672 | www.lobsterplace.com
Mary’s Fish Camp
I really like their skate with the balsamic brown butter, as well as their fried clam roll.
64 Charles Street, New York, NY 10014
T: 646.486.2185 | www.marysfishcamp.com
Pearl Oyster Bar
Photograph courtesy of Pearl Oyster Bar
Pearl Oyster Bar
I get the salt and pepper shrimp with the celery root remoulade and I love the lobster roll here. I’ll also get a bowl of steamers.
18 Cornelia Street, New York, NY 10014
T: 212.691.8211 | www.pearloysterbar.com
Fusilli with Braised Octopus at Marea
Photograph courtesy of Marea | Photo Credit: Ted Axelrod
Marea
This is a great spot for lunch. I really like the snapper crudo. The fusilli with braised octopus and bone marrow is also really good.
240 Central Park South, New York, NY 10019
T: 212.582.5100 [Book a Table] | www.marea-nyc.com
Soto Sushi
I love to come here for their exceptional sushi. The thing that’s most impressive is the consistency of the food. Every time I eat here, it is the exact same and that’s so hard to do. As a chef, that’s the most impressive thing for sure. I usually order the Wild Snapper Carpaccio and the Scallop And Fluke, Shiso Agedashi, they are definitely go-to dishes for me too. The Uni Tempura With Uni Powder is delicious.
357 6th Avenue, New York, NY 10014
T: 212.414.3088
Piora
Photograph courtesy of Piora
Piora
Chef Chris Cipollone does an amazing job with their bucatini with black garlic and dungeness crab.
430 Hudson Street, New York, NY 10014
T: 212.960.3801 [Book a Table] | www.pioranyc.com
More New York City Recs
Download the F.E.D. iPhone app and get more of chef Mike Price’s recommendations as well as many more New York City recommendations from other chefs, bartenders, sommeliers, and food artisans.
