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Watch the DJs Clam Shack Interview
About Anthony and His Cooking
Anthony grew up Italian, loving food and a passion to cook and be part of the restaurant industry. He became a butcher for over 15 years and learned how to cook working at a few Italian restaurants locally. He applied for the position at DJ’s Clam Shack and his been there since it’s opening in Wantagh, NY. Customers that know Anthony well enough come in and ask for the secret menu items. Listen in around the 11 minute mark.
What's the difference between Norther and Southern Seafood?
Anthony describes the difference in southern spices that pack a bit more heat. Think about blackened Mahi Mahi or cajun style shrimp. In the North we have grown accustom to our clam chowder and steamed little neck clams. Looking try something different? Try their fried conch fritters that aren’t regularly available on Long Island.
Sourcing Fresh Seafood is a Priority
The Wantagh location gets a majority of it’s fresh seafood that’s available locally from Two Cousins over in Freeport, NY. If you’ve every been down Nautical Mile you’ve probably seen the south shore fish market that’s been a landmark for decades. They are getting fresh fish delivered almost daily at their location including locally sourced little neck clams from Long Island. DJ’s also does its best supply other local favorites like craft beer to it’s customers all year long..
Ipswitch Clams Become Difficult to Source
It’s been business as usually except for one unique menu item that’s become difficult to source over the past few months. If you’ve never had an Ipswitch clam it’s completely different from any other baked or fried clam you’ve had before. All Ipswich clams are soft-shell clams (steamers), but not all soft-shell clams are Ipswich clams. What you really need to know is they are fried in a corn meal flour to add a touch of sweetness and deliver on maximum clam flavor.