What to Eat at the Clam, the Market Table Chef’s New West Village Restaurant

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Belly-clam roll and Old Bay chips. Photo: Melissa Hom

Joining mainstays like Pearl Oyster Bar, Mary's Fish Camp, and Mermaid Oyster Bar is a brand-new West Village seafood restaurant on Hudson Street. The chef-owner is Mike Price, a chef and partner at nearby Market Table, but there's no quinoa on this hearty menu (there is kale, but it's creamed). Instead, you'll find plenty of fried foods, like a belly-clam roll with lobster remoulade and clam-fried rice, as well as raw oysters and king crab claws. Take a look at a few of the dishes and the menu straight ahead — and sit tight until Tuesday, January 21, when the restaurant officially opens.

The Clam

Oysters Rockefeller with absinthe, green onion, and cracker crumbs.Photo: Melissa Hom

The Clam

Scallop crudo with red-blush pears, hazelnuts, chives, and lime.Photo: Melissa Hom


The Clam

The clam dip with potato chips.Photo: Melissa Hom


The Clam

Spaghetti & clams with spicy gravy and a salad on top.Photo: Melissa Hom


The Clam

The space is designed to evoke the feeling of being inside the shell of a clam.Photo: Melissa Hom

Menu [PDF]

The Clam, 420 Hudson St. at Leroy, 212-242-7420