New York Times published an appetite-whetting article about local clam bars, beginning with a conversation between strangers at Randazzo’s counter (2017 Emmons Avenue). The writer, Sam Sifton, artfully runs readers through the four types of clams, a slew of New York City-area clam bars, and the culture of the clam. For those who, like me, got turned on to raw clams only recently, it’s a great and romantic introduction to the topic, full of imagery and reverence deserving of the under-appreciated food. On a hot day, a beer and a platter of raw clams along a waterfront – any waterfront, but especially our waterfront – is a slice of beach-town paradise. For me, like Sifton, clams have become a blessed escape from clamor.
Also, be sure to check out the video the Times produced in which Paul Randazzo teaches the art of opening a clam.