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A clambake bucket
from Navy Beach
features lobster, clam,
shrimp, mussels, corn,
red potatoes, and Old
Bay seasoning.
I
f there is one signature culinary offering that defines summer on the East
End, it is the classic clambake. Navy Beach (16 Navy Road, Montauk, 668-
6868, navybeach.com) celebrates its fifth anniversary with the return of its
Lobster & Clam Bake. After experimenting with globally influenced varia-
tions, partner and general manager Franklin Ferguson says the natural choice
was to return to a classic: a galvanized bucket overflowing with lobster, clams,
shrimp, mussels, corn, red potatoes, and Old Bay seasoning. New for the sea-
son, Stuart’s Seafood Market (41 Oak Lane, Amagansett, 267-6700; stuarts
seafood.com) offers a simple do-it-yourself option. Layered in family-style tins,
the to-go clambakes are completely customizable or can be packaged as indi-
vidual, precooked “mess kits,” with add-ons such as cedar plank salmon and
grilled vegetables. At the opposite end of the spectrum is Kitchensurfing
(877-680-0668; kitchensurfing.com/hamptons), which curates personal chefs
who will prepare a feast on-site. Chef Ygael Tresser incorporates basil, tar-
ragon, and rosemary into his Méditerranèe Clam Bake, while chef Dante
Giannini goes upscale with an individually plated arrangement of Peconic
clams, Cor-J Seafood Westhampton striped bass, and East End summer corn.
Should you want to host a traditional catered clambake, turn to Bostwick’s
Clambakes & Catering Co. (221 Pantigo Road, East Hampton, 324-2700),
the newest venture from the team behind Bostwick’s Chowder House under
the direction of chef Joe D’Angeli. The full-service catering company creates
clambakes of shrimp, clams, mussels, and Maine lobster, with hearty sides of
coleslaw and Satur Farms salad and watermelon wedges for dessert. Captain
Phil Gay of East End Clambakes (590 County Road 39, Southampton, 726-
6351; clambake.hamptons.com) has been at the forefront of clambake catering
since 1981; he favors hard-shell lobsters and Shinnecock Bay mussels. “Seafood
has to be fresh and cooked separately,” he says. “Each kind of seafood has a
distinct flavor, so everything we steam (including corn) is done in different pots.
When you’re eating it, each component has its distinct flavor.” For another
catered option, Peter Ambrose Events (19 Race Lane, East Hampton, 329-
3622; peterambroseevents.com) offers a presentation that incorporates seafood
locally sourced from partners who own a fleet of Montauk fishing boats. Chef
Ambrose adds a southern accent with the addition of sweet and sticky chicken
and Carolina-style coleslaw. H
All-American
FROM A CELEBRATION ON THE SAND TO A CLASSIC VERSION SERVED
TABLESIDE, THE CLAMBAKE IS SYNONYMOUS WITH SUMMER ON THE EAST END.
BY MATTHEW WEXLER
164 HAMPTONS-MAGAZINE.COM
THE DISH
164_H_ST_TheDish_Memorial_14.indd 164 5/14/14 5:21 PM

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