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420 Hudson St. | New York, NY 10014 | 212.242.7420

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about the clam

In just five years, The Clam has quickly become one of the West Village's favorite neighborhood restaurants. Mike Price, chef and co-owner, offers a menu that celebrates seasonal, market driven ingredients (with a playful focus on, you guessed it, clams), while showcasing the best seafood of the Eastern seaboard in both classic and contemporary presentations. The menu is rounded out with iced shellfish, salads, and appetizers, as well as meat and local seafood entrées. Our approach is simple and straightforward, and we try to let our ingredients speak for themselves.

The Clam's acclaimed beverage program offers a selection of spirits, cocktails and wines that match in quality, integrity, and purpose. Our Beverage Director, David Giuliano, has cultivated a thoughtful and inspired wine list ranging from organic, biodynamic, and natural selections, to some of his favorite small producers from around the world, all chosen to complement Price's food.

Our shared vision and common goal is to offer genuine hospitality to our guests, and, hopefully, being a West Village destination where our guests feel at home.

Mike Price & Joey Campanaro

reservations

The Clam accepts reservations for brunch, lunch and dinner. Brunch is served Saturdays & Sundays from 10am to 3pm and lunch is served Monday thru Friday from 12pm to 4pm. Dinner is served Monday thru Friday from 4pm to close, and Saturday & Sunday from 5pm to close.

The reservation phone line is open daily from 10am until 5pm. Please give us a call at 212.242.7420 for reservation assistance, or email reservations@theclamnyc.com


We do not commit all of our tables to reservations. Please feel free to visit us anytime.

reserve now

visit us

little owl the clam market table

We're located at 420 Hudson Street at the intersection of Leroy St. We're in walking distance of our sisters Little Owl & Market Table.


find us

directions

Subway: Take the 1 train to the Houston Street stop. Walk one block west on Houston to Hudson Street. Continue north on Hudson Street for two blocks.


hours

Brunch

Sat & Sun
10am to 3pm

Lunch

Mon - Fri
12pm to 4pm

Dinner

Mon - Thurs
4pm to 11pm

Fri
4pm to 12am

Sat
5pm to 12am

Sun
5pm to 10pm

veteran's day
monday, november 11


12pm to 11pm

thanksgiving
Thursday, November 28*

2pm to 10pm

prix-fixe: $95/adult
Kids Turkey Dinner $35/child (12 & under)

*We are exclusively offering our prix-fixe menu on Thanksgiving Day.

events

The Clam welcomes inquiries for in-house and off-site dining and events.

in-house

While we do not have a private dining room on location, The Clam restaurant in its entirety is available to be reserved for lunch, brunch, happy hour or dinner.

We are also able to accommodate larger groups of up to 16 with prix-fixe menu options at specific service times.

Menu, decor, timing, offerings are completely personalized and customized to your occasion.

off-site

The vibrant energy of our restaurant and the charm of our corner in the West Village travel with us to the venue of your choice. Whether it’s a raw bar for your holiday affair or a clam bake in your own backyard, we bring the same thoughtful attention, gracious service and creative cuisine to every event.
Along with catering services we offer full-scale event production, custom decor, floral design, photography, music and more.

Our range of event services span the spectrum of hospitality. Also available are the private dining room at Market Table, Little Owl the Venue and Little Owl the Townhouse.


For event inquiries, please e-mail events@theclamnyc.com.

gift cards

We offer physical gift cards as well as printable egift cards.

Complete our gift card forms to order online.

order a physical gift card order an eGift card

Download our gift card form & fax it to us at 212.242.8420,
or email a clear photo or scan to giftcards@theclamnyc.com.

download gift card form

Want to do something special for someone joining us? If you'd like to take care of the check for someone, partially or in its entirety,
or send an item like a bottle of wine or dessert, please use our prepay form.

prepay form

the team

mike price | CHEF/Co-OWNER

Chef Mike Price is no stranger to the authentic flavors of fresh, simply prepared food. Raised in a small town along the Chesapeake Bay, Mike planted the seeds of his career early on, tending to his family's farm and cooking at a local crab house on weekends during high school.

A graduate of the Culinary Institute of America, he completed an externship at the esteemed Symphony Cafe in New York City, where he would later return to work for three years following graduation. After mastering all stations in the kitchen, Mike brought his expertise to the high-profile clientele at Sullivan's Restaurant and Broadcast Lounge for two years before accepting the tournant position at the Waterclub. Moving to Miami shortly thereafter, Mike opened Fish, an upscale seafood restaurant where he took on the role of sous chef for two years, after which he returned to Maryland to explore a more managerial course heading up a corporate dining room in his hometown.

Read More...

In early 2007, Mike and his good friend and then-future business partner, Joey Campanaro, discussed opening a restaurant together. Boasting an open kitchen where Mike can greet customers, share recipes, tips on what’s in-season, and demonstrate his knack for customer service to the West Village neighborhood, Market Table is the restaurant Mike always dreamed of opening.  Since opening the restaurant in 2007, Mike has received critical and popular acclaim and has been featured in such outlets as Food & Wine, Conde Nast Traveler, The New York Times, New York Magazine, Time Out New York, Travel + Leisure, The Today Show and many others.

This past winter, Mike along with co-owner Joey Campanaro, opened The Clam, a seafood-centric restaurant just a few blocks from Market Table in the West Village, where he is both co-owner and executive chef. At The Clam, Mike offers signature dishes like Cherrystone Stuffies with Pancetta, Trinity and Lemon; Clam Dip with Zesty Potato Chips; and Spaghetti & Clams with Spicy Gravy and Salad on Top.

mike price - chef/co-owner

Chef Mike Price is no stranger to the authentic flavors of fresh, simply prepared food. Raised in a small town along the Chesapeake Bay, Mike planted the seeds of his career early on, tending to his family's farm and cooking at a local crab house on weekends during high school.

A graduate of the Culinary Institute of America, he completed an externship at the esteemed Symphony Cafe in New York City, where he would later return to work for three years following graduation. After mastering all stations in the kitchen, Mike brought his expertise to the high-profile clientele at Sullivan's Restaurant and Broadcast Lounge for two years before accepting the tournant position at the Waterclub. Moving to Miami shortly thereafter, Mike opened Fish, an upscale seafood restaurant where he took on the role of sous chef for two years, after which he returned to Maryland to explore a more managerial course heading up a corporate dining room in his hometown.

In 2001, Jimmy Bradley and Danny Abrams asked Mike to be sous chef at The Harrison, where he subsequently spent the next year-and-a-half honing his skills in the sophisticated flavors of New American cuisine. When The Mermaid Inn opened in the East Village in 2003, Mike was the obvious choice to head the kitchen. After creating the Mediterranean and North Atlantic inspired seafood menu, Mike proved his talent for drawing on coastal influences and using the finest in fresh and seasonal ingredients.

In early 2007, Mike and his good friend and then-future business partner, Joey Campanaro, opened Market Table restaurant. Since opening the restaurant in 2007, Mike has received critical and popular acclaim and has been featured in such outlets as Food & Wine, Conde Nast Traveler, The New York Times, New York Magazine, Time Out New York, Travel + Leisure, The Martha Stewart Show, The Today Show and The CBS Early Show.

laura geoffrey | GENERAL MANAGER

Growing up in small-town Pennsylvania, Laura Geoffrey was fortunate to have parents who fixed dinner every day (although it was mostly her mom). Homeschooled so she could spend long hours practicing the violin, she was also able to travel extensively for music from an early age, which in turn developed into a curiosity and love for foods that were inaccessible at home. Though it was still the early days of the World Wide Web, soon she was online, furtively ordering spices, unusual legumes and fascinating cookbooks with funds obtained from teaching music on the side out of her childhood bedroom. Some of these culinary maneuvers weren’t always a hit with the family crowd, but others were quite delicious.

Studying music with some of the notables of classical violin led inevitably to New York, where Laura relocated just a few months shy of eighteen. While at The Manhattan School of Music, she lived in an apartment where she kept cooking, now with access to virtually any ingredient she desired.

Read More...

laura geoffrey - general manager

Growing up in small-town Pennsylvania, Laura Geoffrey was fortunate to have parents who fixed dinner every day (although it was mostly her mom). Homeschooled so she could spend long hours practicing the violin, she was also able to travel extensively for music from an early age, which in turn developed into a curiosity and love for foods that were inaccessible at home. Though it was still the early days of the World Wide Web, soon she was online, furtively ordering spices, unusual legumes and fascinating cookbooks with funds obtained from teaching music on the side out of her childhood bedroom. Some of these culinary maneuvers weren’t always a hit with the family crowd, but others were quite delicious.

Studying music with some of the notables of classical violin led inevitably to New York, where Laura relocated just a few months shy of eighteen. While at The Manhattan School of Music, she lived in an apartment where she kept cooking, now with access to virtually any ingredient she desired. After a few experimental years as a pescatarian, she returned to eating everything under the sun except for tripe. In the meantime, she had left conservatory and started waiting tables and bartending to pay the hefty New York City bills, all the while continuing to teach and pursue music as well. During this period, a few things happened. Laura turned twenty-one and through her restaurant gigs had the ability to taste some pretty cool wine. She also read the seminal books The Omnivore’s Dilemma (Michael Pollan) and Fast Food Nation (Eric Schlosser) and really began paying attention to how our food habits affect the environment and our health. In her mid-twenties, she enrolled in an undergraduate program at Columbia University’s School of General Studies. There, she studied several languages and considered a path devoted to the Middle East, but ended up shifting to an Italian major, inspired by the Slow Food Movement.

Still working while in school, Laura’s focus honed in on wine. Despite the fact that she found cooking at home enormously satisfying, doing so in a professional kitchen wasn’t something she was up for. However, the possibilities with wine were many, and general interest in a career as a sommelier was just starting to heat up in the city. Exhilarated by the diversity of wine in Italy, her interest soon spread to Burgundy and the Loire Valley. At Battersby in Carroll Gardens, she put together a 65-bottle program with an emphasis on lesser-known regions, and was able to play around a bit, building her chops with the spontaneous tasting menu and pairings. Moving on to Rouge Tomate, she opened bottles and moved an infinite number of cases around as a sommelier under the singular Loire daughter Pascaline Lepeltier. A uniquely developmental experience, it was also one that allowed her to get into the nitty gritty of biodynamic and natural wines. This was capped off by a year at 3-Michelin starred Le Bernardin, where she was able to fine-tune her service and taste some of the rare wines of the world, culled from a cellar of greats bar none.

Currently residing in Greenpoint, Brooklyn Laura joined The Clam as General Manager in March of 2016, following a brief stint with the company’s events arm. As GM, she oversees all day-to-day operations, working closely with Chef Mike Price to ensure a congenial, welcoming second home for her guests, inspired by the concept of gemütlichkeit - a sense of peaceful and warm contentedness. She spends most nights on the floor, and is always delighted to introduce someone to a new bottle or serve an old favorite.

joey campanaro | co-owner

Joey Campanaro was raised in Philadelphia, where the food of his childhood inspired him to make cooking his career. With a culinary approach rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Campanaro brings a lifelong affinity for Mediterranean cuisine to every dish he creates.

Read More...

In 2001, Campanaro moved to New York to open The Harrison in Tribeca, where he earned a two-star review from The New York Times, but it was in 2006 that things really started to come together when Campanaro opened his dream restaurant, the West Village gem Little Owl. Little Owl has enjoyed a continued buzz as one of New York’s most exciting and iconic restaurants, and has since been joined by Little Owl the Venue and Little Owl the Townhouse, both private event spaces and culinary showrooms in New York City.

In 2007, Campanaro joined with his good friend Mike Price to open Market Table on a charming corner of Manhattan’s West Village neighborhood, where warm hospitality and seasonal, modern American cuisine takes center stage. Following the success of Market Table, the duo opened The Clam, a seafood-centric restaurant just a few blocks away.

Campanaro and his restaurants have been featured in such outlets as Bon Appetit, Food & Wine, Condé Nast Traveler, The New York Times, New York Magazine, Esquire, Travel + Leisure, NBC’s “Today” show, and many more.

joey campanaro - co-owner

Joey Campanaro was raised in Philadelphia, where the food of his childhood inspired him to make cooking his career. With a culinary approach rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Campanaro brings a lifelong affinity for Mediterranean cuisine to every dish he creates.

In 2001, Campanaro moved to New York to open The Harrison in Tribeca, where he earned a two-star review from The New York Times, but it was in 2006 that things really started to come together when Campanaro opened his dream restaurant, the West Village gem Little Owl. Little Owl has enjoyed a continued buzz as one of New York’s most exciting and iconic restaurants, and has since been joined by Little Owl the Venue and Little Owl the Townhouse, both private event spaces and culinary showrooms in New York City.

In 2007, Campanaro joined with his good friend Mike Price to open Market Table on a charming corner of Manhattan’s West Village neighborhood, where warm hospitality and seasonal, modern American cuisine takes center stage. Following the success of Market Table, the duo opened The Clam, a seafood-centric restaurant just a few blocks away.

Campanaro and his restaurants have been featured in such outlets as Bon Appetit, Food & Wine, Condé Nast Traveler, The New York Times, New York Magazine, Esquire, Travel + Leisure, NBC’s “Today” show, and many more.

david giuliano | BEVERAGE DIRECTOR

David Giuliano has an insatiable thirst for knowledge, a trait that has taken him around the city, the country and the world refining his talents as a respected Manhattan wine professional. Collaborating with Chefs Joey Campanaro and Mikey Price, Giuliano brings his wine discoveries back to the West Village to enrich the beverage programs as Beverage Director and Partner with Blackfoot Hospitality.

With a decade of experience in restaurant hospitality and a deep passion for the world of food and wine, David has developed a unique approach to developing beverage programs at Little Owl, Market Table, and The Clam that are lucrative, distinct and dynamic enough to keep a myriad of guests coming back again and again.

Read More...

His work has become a balancing act between the established benchmark wines and the more unique producers that are shifting the paradigm of wine in a fresh and exciting direction. Through extensive travel and diligent tasting, David has established invaluable relationships that make available to the restaurants a catalogue of wines that are rare, allocated and highly sought after.

“I’m not just interested in simply selling wine,” says Giuliano, “I’m interested in telling stories about all of the things that happen to that wine before it’s poured into your glass.” Before every service, he opens a bottle with his team to discuss the wine’s history, the unique winemaking properties, and the nuanced flavors. His team translates these stories to our restaurant’s customers, who in turn become more connected with the wine and restaurant.

Recognized as a Certified Sommelier by the Court of Master Sommeliers, Giuliano curates beverage menus appealing to a variety of palates, from casual wine drinkers to more seasoned oenophiles. During recent years, he has taken strides to become more fully immersed with spirits and mixology, allowing him to skillfully guide our restaurant’s cocktail programs and lead his experienced bar teams.

Prior to pursuing a career in the restaurant industry, Giuliano worked as a professional opera singer, which brought him around the world and gave him a unique set of skills that he applies to this career. Confidence, passion, performance style, and a rich understanding of languages and culture give David an edge in this increasingly more competitive and ever-evolving industry.

david giuliano - beverage director

David Giuliano has an insatiable thirst for knowledge, a trait that has taken him around the city, the country and the world refining his talents as a respected Manhattan wine professional. Collaborating with Chefs Joey Campanaro and Mikey Price, Giuliano brings his wine discoveries back to the West Village to enrich the beverage programs as Beverage Director and Partner with Blackfoot Hospitality.

With a decade of experience in restaurant hospitality and a deep passion for the world of food and wine, David has developed a unique approach to developing beverage programs at Little Owl, Market Table, and The Clam that are lucrative, distinct and dynamic enough to keep a myriad of guests coming back again and again.

His work has become a balancing act between the established benchmark wines and the more unique producers that are shifting the paradigm of wine in a fresh and exciting direction. Through extensive travel and diligent tasting, David has established invaluable relationships that make available to the restaurants a catalogue of wines that are rare, allocated and highly sought after.

“I’m not just interested in simply selling wine,” says Giuliano, “I’m interested in telling stories about all of the things that happen to that wine before it’s poured into your glass.” Before every service, he opens a bottle with his team to discuss the wine’s history, the unique winemaking properties, and the nuanced flavors. His team translates these stories to our restaurant’s customers, who in turn become more connected with the wine and restaurant.

Recognized as a Certified Sommelier by the Court of Master Sommeliers, Giuliano curates beverage menus appealing to a variety of palates, from casual wine drinkers to more seasoned oenophiles. During recent years, he has taken strides to become more fully immersed with spirits and mixology, allowing him to skillfully guide our restaurant’s cocktail programs and lead his experienced bar teams.

Prior to pursuing a career in the restaurant industry, Giuliano worked as a professional opera singer, which brought him around the world and gave him a unique set of skills that he applies to this career. Confidence, passion, performance style, and a rich understanding of languages and culture give David an edge in this increasingly more competitive and ever-evolving industry.

contact us

Give us a call : 212.242.7420

Send us a fax : 212.242.8420

SMS/iMessage us : 917.634.6600

E-mail us: info@theclamnyc.com

Reservations Assistance: reservations@theclamnyc.com

Event Inquiries: events@theclamnyc.com

Employment Oppurtunities: employment@theclamnyc.com

Media Inquiries: media@theclamnyc.com



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We'd love to hear from you.
If you'd like to contact us regarding reservations, please e-mail:
reservations@theclamnyc.com