The Clam

The Clam
420 Hudson St
New York, NY 10014
b/t Leroy St & St Lukes Pl West Village

May 28, 2015

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The Clam is probably my most frequent restaurant of this year. Food here is so remarkable that I could not stop recommending it to people around me. My last visit there was for brunch. Every meal at the Clam starts off with a warm bread roll. The bare salt on top artfully brought out a hint of sweetness in the background.

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Six littleneck clams, cocktail sauce

Clam is often considered as a more humble ingredient than oyster. However, that does not mean it is less flavorful. These shucked clams were fresh, bouncy, and protein-rich. Accompanied with a drop of fizz, my demand could easily rise to a dozen, or two..

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Roasted mushroom arancini – fontina

While savoring all over the clam, we also indulged in these reassuring and cheese-oozing arancini.

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Yuzu marinated fluke crudo, watermelon radish, ginger, crispy onions

As a perfect counterpoint to the arancini, we feasted on some light and citrusy crudo as well.

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clam chowder, bacon, leeks, oyster crackers

I never screw my meal up at the Clam without ordering the clam chowder. It’s the most unique clam chowder I have had, by far. Compared with the traditional chowder, it is a much less creamy version, while still holding a rich tasting profile with the flavor released from bacon and leeks. I love how restrained and complex this soup is. After many tries, I would still give it as many stars as there are in the sky.

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lobster sliders, griddled bun, 2pc

During my last visit, they ran out of the fried clam and left us with only lobster salads in the sliders. It was well-prepared, but not as compelling as the ones with fried clam.

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Roasted mushroom & fontina quiche, royal trumpets, leeks, radish, truffle

The quiche was nothing revolutionary, just an expert riff on the brunch classic.

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The last best dish was spaghetti and clams, which to me was more flavorful than anybody else’s clam pasta. What hit me first was the tang from the Arrabbiata-liked sauce. The next thing registered was the bitterness from arugula. Both of these protrudent tastes were rendered down by the lightly cooked clam, and further by the spaghetti, a perfect carrier. Everytime after I finished I felt that I could have polished off another bowl no matter how bloated my belly was.