Thursday, July 28, 2005


Clam Bar

There are a thousand things about East Hampton that makes it so irresistible a destination. For me, its a place I have family and friends, childhood memories and am given a chance to relax (because, you know, I'm like, so stressed most of the time.) and party in such an amazing place. Its no coincidence that so many artists and persons of note live there, because it really is true that the light and a general je ne sais quoi is like no other place on earth. I had the best time there this summer, and I can't wait to go back soon. Beaches, parties, world class food, some of the most beautiful homes on the east coast and great shopping. What more can you ask for in a picturesque town? (Wait, wait, I know! Less tourists!)

I noticed on epicurious this month, there is a list of the best places to eat in that area, and I was sort of pleased to see that the spots I really love were left off of that tourist cattle call compilation. (Of course, many I love were on there too.) For instance, they left out the Clam Bar at Napeague. The last remaining place on earth (according to my sister, who waxes rhapsodic over her yearly pilgrimages.) where you can get steamers served the way they should be. Unadorned. (Now, now, of course we know that isn't true, there must be other places to get steamers. I bet they have them on Cape Cod, but she said it with such conviction!)

The Clam Bar is a blast of a spot really. Incredibly easy going and laid back, but with that shimmer of chic glamour. Its not much in itself, I mean you sit outside in tables in the gravel parking lot on the side of the highway, the specials board is dragged over and you order (do you see now why I limit my restaurant reviews? Seriously. It's tragic!) and they have a full beer and wine list (lots of it local). Basically its the perfect spot to laze away an afternoon, or to stop on the way home from a dip in the water. Per usual with the crowd I was with, we went with mussels, a few decadent rich and meaty lobster rolls, the outrageously sweet corn on the cob, fries (which seems right, now that I think of it, since East Hampton is really a potato farming community.) the single best veggie burger ever (hey, not everyone likes seafood, right?) and steamers. Lots and lots of perfectly cooked, plump, briny, local steamers. Everything comes out quick enough, the plates are paper, the napkins are too. And my friends, the food really is fantastic. A perfect spot in every way. If you are ever in the area, check it out.


A class action suit filed last week against DuPont, charges that Teflon releases PFOA under normal cooking use and that the company did not warn consumers about its dangers. Studies have shown that PFOA causes cancer and other health problems in laboratory animals, and it is under scrutiny by the Environmental Protection Agency and the Food and Drug Administration.

DuPont says that while PFOA is used to make Teflon, none of it remains in the finished product, and all Teflon-coated cookware is safe.

The Environmental Working Group says items other than pans are likely to be the major sources of PFOA. Scientists are examining the chemical makeup of other products like food containers to gauge their potential hazards. But the group, along with many scientists, points out a different problem: an empty overheated Teflon-coated pan does pose a risk by releasing toxic fumes. DuPont does not dispute that, but there is no agreement between the company and Teflon's critics over what temperature releases the fumes. The Environmental Working Group says 325 degrees, or a medium flame; DuPont says 660 degrees.

Labels: ,

What a life you live! I am so jelouse! Those lobster rolls look so yummy.
This comment has been removed by a blog administrator.
Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking