Casual Dining Spot With Much To Offer
Nicky’s Clam Bar, located in Bayshore at the Fire Island ferry dock, is a casual dining spot with much to offer. The quaint dining area is nautically themed and features roughly 40 seats, including a sit down bar area with a full beer and wine selection.
Joe Parini has worked at the restaurant since he was six years old. His father used
to bring him to work with him and taught Joe the business first hand. Nicky’s is
currently in its 22nd season and as summer
approaches they are preparing to cater to the hundreds of people heading to and from
Fire Island in search of a good meal. They have a huge kitchen and do an abundance
of catering throughout the summer season.
As we perused the menu we were surprised to see such an extensive selection. We began our dining experience with Nicky’s Homemade Ultimate Seafood Bisque filled with lobster, shrimp and crab (below left). It was extremely creamy and generously loaded with chunks of fresh seafood. Many seafood bisque’s can become salty if not prepared correctly, but this hearty, homemade soup was just right.
next appetizer was the Baked Oysters Gorgonzola, which offers a delicious twist on
your standard baked oysters (above right). The meaty oysters were fresh, tender and
nicely spiced and the addition of the Gorgonzola adds flavor and character to this
The Lump Crabmeat Bruschetta with Fresh Mozzarella quickly became a table favorite (below left). Each of the crispy garlic baguettes are topped with a large helping of flavorful crabmeat and mozzarella, which combine for a flavorsome treat.
out our appetizers were Long Island’s Finest Prepared Steamers, served with their
famous broth and melted butter to dip them in for some added flavor (above right).
The steamers are seasoned with celery, garlic and caraway seeds and were tender as
The Jumbo Fried Coconut Shrimp smelt delicious as they arrived to our table (below left). The description of “jumbo” shrimp couldn’t be more accurate. They are certainly jumbo sized and taste simply amazing. The crisp, outer coconut shell perfectly coats the tender, fresh, hand battered shrimp and they’re served with two sauces for dipping and a fresh, crunchy cole slaw.
continued with the Pan Seared Salmon bathed in a lemon dill sauce with capers and
sun dried tomatoes (above right). This fresh catch cuts with just the tender cut of
a fork and the sauce accents the salmon ideally.
The Seafood Paella is moderately spicy, but not overpowering in the least (below left). All the seafood found in this scrumptious entrée is incredibly tender (as all the seafood throughout our experience has been thus far) and there are even small pieces of chopped Italian sausage mixed in as well. The savory flavors from all components blend together nicely in this Iberian influenced entrée.
final entrée is a great option for the land lovers. The Chicken Marsala, topped
with ham and Swiss cheese, is extremely tender and bathed in a luscious Marsala
sauce (above right). For those of you who do not prefer seafood, this entrée is a
The locals rave about the Crème Brulee Cheesecake here (below left). In fact, on their way out a couple approached our table insisting we do not leave the restaurant unless we have tried this irresistible creation. Joe came up with this innovative idea to combine two dessert favorites, the crème brulee and cheesecake, into one sweet temptation. Since he introduced this outstanding dessert people can’t seem to get enough – and with one bite you’ll see why!
tasty homemade treat is their Rice Pudding, which is Joe’s grandmother’s recipe
(above right). It’s rich, smooth and offers just the right amount of sweet flavor
to satisfy your sweet tooth after your meal.
Clam Bar is definitely a dining spot that should be on your radar. Whether you’re
in the area or not, a trip to the restaurant will leave you satisfied and wanting
more. The portions are generous and the prices are affordable, not too mention the
food and service are equally wonderful.