Little Necks and Cherry Stones: A Conversation about the Past, Present, and Future of Clamming in New York

• History

Oysters may get all the press these days, but the humble and versatile clam has been part of New York’s economy since the time of the Lenape. Clams have been a staple of the New York diet since the 19th century, and the clam shack and clam bar made popular on Long Island in the mid-20th century have been staging a roaring comeback everywhere from Brooklyn to Bridgehampton. At the same time, the livelihood of Long Island clammers is increasingly endangered. Join culinary historians, folklorists and working baymen for a discussion of clam culture, then and now. Alex Duschere, a commercial clammer from Freeport, Long Island, is president of the Hempstead Shellfishermen’s Association and a member of the Mid-Atlantic Fisheries Shellfish Advisory Committee.

Hugh Merwin is a food journalist whose work has been published in Saveur and New York magazine’s “Grub Street,” where he is a regular contributor. He cooked in clam bars and other restaurants for fifteen years.

Nancy Solomon is a folklorist and the Executive Director of Long Island Traditions, an organization dedicated to preserving the diverse cultural heritage of Long Island. Her books include On the Bay: Bay Houses and Maritime Culture of Long Island.

Robert LaValva (moderator) is the Founder and President of the New Amsterdam Market, held at the site of the historic Fulton Fish Market at the South Street Seaport, hosting and incubating purveyors, distributors, and producers of regionally sourced foods. La Valva is a member of the New York State Council on Food Policy.

Reservations required.