The first time I ate here, I sucked down hot Manhattan clam chowder -- so fresh it wasn't on the menu -- and a juicy grilled chicken breast crammed into a pita.
The fair promises to be an eater's paradise, with hamburgers, hot dogs, clams, shrimp, lobster, corn on the cob, Philly cheese steaks, pulled pork, meatball sandwiches, pizza, breakfast sandwiches, and wedges stuffed with sausage and peppers.
When you smell the sea, and remember the basket of hot fried clams, and the sound of skee-balls knocking against each other, let it help you love what food can do, which is to tie this moment to that one".
It is the amalgamated New York of historic steel-hulled ships and hot bowls of clam chowder, the Gap and J. Crew, tourists from Maryland and locals from East Side housing projects.
Of course, there are a number of extras, like sweet potato fries, hot chicken wings, clam strips and crab cakes, ranging from $3.75 to $6.50, with which you may pad the bill.
The popular Sunday market takes over most of the town's main streets and browsing is recommended with a refreshing michelada (beer with ice and a mix of hot sauce, lime, clam and tomato juice) in hand.
Put the remaining oil in a wide, deep pan and, when smoking hot, add the clams.
When the oil is hot, toss the clams in the flour mixture to coat.
I ate jamón, manchego cheese, razor clams, hot prawns soused in garlic, but felt as though I knew them for the first time.
