For decades, New Yorkers have had a special relationship with clams. Sicilian and southern Italian immigrants stuffed them and baked them, and incorporated clams into pastas. New Englanders made chowders said to be originated by Bretons, while Bostonians claim to have invented the fried clam — though the idea of frying seafood could also have come from New Orleans, with its mixed African, Spanish, and French heritage.
Chinese and other Asian immigrants have contributed their recipes, too, making today the best time ever to eat clams here — whether they be littlenecks or other quahogs (derived from a Native American word that means “horse fish”), razor clams, softshells, Manila clams, or the myriad other varieties found in area markets. Here are some clam dishes that we love and where to get them.
Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.Read More