*This article appears in the January 22, 2018, issue of New York Magazine. On the menu at Casino Clam Bar $15 160 Havemeyer St., nr. The New England Clam Chowder is tasty and is loaded with clams. The Fishburger, which is made from fried flounder, is my favorite fried fish dish. Next time, I will just order a dozen top neck clams on the half shell or the clams casino appetizer, which is what I usually get. Mouse over or tap the image to read more. As you can tell by the name, clams are a big part of the story at this restaurant, with clams prepared on the half-shell, in clams casino. The baked clam was chopped up in a mildly seasoned stuffing. This being Williamsburg, Del Sol throws out a few well-placed curveballs, including house-pickled cucumbers, bell peppers, and Cubanelles. At Joe Carroll’s new Casino Clam Bar, chef Jeremiah Del Sol’s terrific version includes squid, shrimp, Spanish anchovies, Italian capers, Kalamata olives, sliced lemon, and, as you might expect given the name of the place, clam bellies.
Cheetos and Doritos have nothing on fritto misto. When perfectly fresh and skillfully fried, these tidbits arrive golden and crunchy, mysteriously ungreasy, and dangerously addictive. There are few dishes in the Italian culinary playbook as irresistible as fritto misto - that hodgepodge of delicately fried morsels, traditionally a mix of offal or seafood plus assorted vegetables.
