By Mikayla Baiocchi | August 18, 2016 | Food & Drink
Nothing says summer like a plate full of clams, and these East End restaurants are serving up summery versions to try before the season ends.
According to Chef Pierre Sudre, the Gigli Seafood pasta is among one of the restaurant’s signature dishes, which combines a fun pasta shape with heavy-hitting Cherry Stone clams. To make the dish, Sudre sautés crab meat, garlic, shallot, olive oil, and white wine together before adding in the gigli pasta and topping it off with basil oil, Bottarga, and, of course, meaty clams. 240 Fort Pond Road, 910-9648
At Manna Restaurant & Bar, Chef Marco Barrila regularly puts together a meal that is close to his heart and his heritage. The restaurant’s frutti di mare is a Sicilian dish Barrila grew up eating and serves to this day. The mouthwatering linguine fra diavolo variation combines juicy little neck clams, mussels, and tiger shrimp; a dish reminiscent of cuisine from an Italian villa on the Mediterranean. 670 Montauk Hwy, Water Mill, 726-4444
At Scarpetta Beach, Chef duo Jon Oh and Jorge Espinoza incorporate clams into their black farfalle dish: a succulent twist on an Italian classic. In fact, the clams are so rich that the chefs use the leftover juices from the cooking process as a base for the sauce that follows. The resulting dish is one that flawlessly melts together tastes from land and sea. 290 Old Montauk Hwy, Montauk, 668-1771
About 10 years ago, Chef Damien O’Donnell concocted a steamed clams appetizer, and it has been on Harbor Bistro’s best seller list ever since. It combines local little neck clams with garlic, leeks, fresh tomatoes, jalapeños, and cilantro: all of which O’Donnell originally sourced from his grandmother’s backyard. What results is a staple seaside dish loaded with flavor that keeps guests coming back for more. 313 Three Mile Harbor-Hog Creek Road, East Hampton, 324-7300
At Bay Kitchen Bar, chefs have molded together homemade pasta noodles with clams for an outstanding menu item. Resembling a combination one might find on the Amalfi Coast, homemade tagliatelle pasta is combined with local clams and then topped with confit fennel, roasted tomato, and basil arugula. Bellissima. 39 Gann Road, East Hampton, 329-3663
PHOTOGRAPHY COURTESY OF Arbor and Manna, Scarpetta Beach, Harbor Bistro. PHOTOGRAPHY VIA facebook.com/baykitchenbar