![]() Pasta dishes are loaded with fruits of the sea, such as penne with clams, featuring whole little neck clams steamed in their own broth with white wine, chopped baby clams, chopped tomatoes and parsley, and lots of garlic. From local waters, there are scallops and whole belly soft shells, flounder and Jersey bluefish. ![]() ![]() The New England and Manhattan clam chowders are considered classic. Mostly, patrons want their lobsters steamed or broiled, but don’t overlook the lobster potpie steeped in a sherry cream sauce and topped with a puff pastry crust or, if you like, add your lobster to paella. These spiny denizens of the deep are best-sellers at this landmark seafood restaurant (1,500 pounds of them weekly). There’s nothing so pleasant as sitting on Bahrs' deck at sunset on a summer’s night and deconstructing a lobster. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |