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Razor Clams at The Breslin

The best things to come out during a full moon.

The pull of a full moon produces more than werewolves and new love. Razor clams, too, are cultivated according to moon cycles. When the full moon causes the tides to become very high, then very low, clam diggers hit the shores for these long, skinny mollusks, named because of their resemblance to an old-fashioned shaving tool.

Razor Clams at The Breslin

Razor Clams at The Breslin (Photo: Hernan F. Rodriguez)

The kitchen at The Breslin brings them in from the beaches of Rhode Island and Massachusetts and prepares them with a Spanish twist. The clams are lightly charred on a “plancha,” a flat-top grill, then piled on the plate with dabs of creamy garlic aioli; slivers of crispy, salty Serrano ham; and a generous sprinkling of fiery Espelette pepper. Get the shellfish on the pubby menu at dinner, when the moon dictates, of course.

The Michelin-starred Breslin Bar and Dining Room is tucked within the Ace Hotel in the Flatiron District. Chef/owner April Bloomfield and partner Ken Friedman also operate the popular restaurants The John Dory Oyster Bar (also in the Ace Hotel), Salvation Taco (inside the Pod 39 Hotel) and The Spotted Pig in the West Village.

The Breslin
16 W. 29th St.


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