The drive out east from Nassau County can be daunting, so any destination better be worth the trip. Luckily, the route to Montauk on the island’s south fork is dotted with eateries specializing in luscious seafood in the Hampton’s beach-inspired, laid-back locales. On the way out to Long Island’s easternmost tip, stop at one of these three spots for a fresh meal and some ocean breeze.
Clam Bar At Napeague
2025 Montauk Hwy., Amagansett
631-267-6348 • www.clambarhamptons.com
There are a few “must-dos” when spending the day on Long Island’s east end—and one quintessential summer stop is the Clam Bar at Napeague. This laid back, plastic chair, roadside shack hasn’t changed much in 30 years and thank goodness for that. Ice cold beer flows perfectly with clams on the half shell or Montauk Pearl oysters.
Meanwhile, the lobster roll is a decadent necessity for any hungry visitor, as is the whole Montauk lobster, which plunges perfectly into butter. In the fried world, indulge in fried whole clams, fish and chips or a fried soft shell crab sandwich.
Closing out the meal, be sure to sample the Clam Bar’s unmatched Key Lime Pie.
313 Three Mile Harbor-Hog Creek Rd., East Hampton
631-324-7300 • www.harborbistro.net
Overlooking Three Mile Harbor Marina, Harbor Bistro boasts some of the best sunset views in the Hamptons and a menu blending American cuisine with a French foundation and whispers of Asian and South American influences. The bistro utilizes local purveyors whenever possible and prepares all meat, fish, produce, sauces and desserts fresh every day.
Try the chimichurri-grilled shrimp tacos for a bright appetizer and the Tandoori spiced halibut for a fresh take on a fish entrée. But be sure not to pass on the steamed local little neck clams with leeks, jalapeño, tomato, cilantro, white wine and garlic.
The Backyard At Solé East
90 Second House Rd., Montauk
631-668-2105 • www.soleeast.com
Reaching Montauk, the easternmost tip of Long Island, visitors can find a true respite from the busy world with Solé East, a resort offering a getaway with spectacular scenery and sandy dune beaches. The Backyard Restaurant at Solé East, open to all diners, adds food to the relaxation equation with a simple approach to market-fresh cuisine.
Locals rave about the New England Clam Chowder as creamy and robust, along with the golden tilefish and fluke crudo. But the mainstay here is the perfectly cooked scallop presentation—tender and supple, these mollusks shine under the watchful eye of Solé East’s chefs.