Dock and Claw Clam Bar Coming Next Season



Content AS CLAMS: Steve Haggart (still left) and Kevin Ketchel are delighted to increase Dock and Claw from the meals truck to the clam bar. Fittingly, the seafood joint will open within just one of the most beloved landmarks on the Island. .
The former Harvey Cedars Shellfish Co. Clam Bar in Beach front Haven will turn out to be the Dock and Claw Clam Bar in May possibly. It’s an update on a casually legendary seafood landmark.
Organization partners Kevin Ketchel and Steve Haggart “want to keep it a nearby, fun area,” mentioned Haggart, “with all of the basic Prolonged Seaside Island food items carried out our way.” He wrapped up the coming menu as “simple, vintage, delicious, entertaining, all the things you’d anticipate.”
The new homeowners have the blessing of earlier operator Nel Lally, who served an appreciative general public for 29 decades right before retiring.
Lally posted a farewell on Nov. 21: “End of a fantastic run at the Clam Bar in Seashore Haven, the signal has come down soon after 29 years, generating way for a new undertaking of the fellas having more than. I will overlook all the excellent folks that arrived by way of the door and appreciated our fantastic food.”
The new hosts are welcomed for stepping in to hold the web page likely, nonetheless they’re no strangers to the nearby dining scene, and have their possess concepts for new additions to the menu.
Haggart is the driving-the-scenes chef of the two, with a British accent that speaks of his London working experience. He lived in Bahrain, Denmark and Paris, and cooked in London and the U.S. He moved to Lengthy Seaside Island in 2014 and is married to Dani Hagler.
Ketchel is extra the front gentleman he was a bar manager at the Delaware Avenue Oyster Household at the very same time Haggart was head chef. They future began their own catering service, the Dock and Claw foods truck.
Both of those age 38, “we were being searching for a put,” reported Ketchel. “When the Clam Bar took place to be readily available, I went inside there and imagined, ‘This is the spot.’”
The inside of at 506 Centre St. won’t appear precisely as rustic. It will be refurbished with a shiplap wall of photos paying out homage to Clam Bar historical past. Right before Lally’s time, Johnny Mormando was operator for numerous several years.
They liked the way Lally “cultivated a regional following” that it was a place the place “everybody was associated it was quite simple to discuss to strangers,” Ketchel described. “One of my favorite items is when strangers sit next to each other and they develop into friends,” he reported from his personal practical experience. “It’s interesting to see, when I released these men and women and now they dangle out and go on vacation together.
“For our vibe, we definitely want it to be a nearby hangout, and hold a large amount of the similar food stuff concepts: a great deal of oysters, clams, seafood, some kind of spicy mussels, a variety of appetizers, and small plates where by you can purchase four or five distinct objects, type of like a tapas design and style,” he explained.
Aside from a uncooked bar, assume fried oysters, fried clam strips and the wonderful codfish taco that have been favorites from the food stuff truck. Speaking of England, there will be fish and chips. “I believe it’d be rude for an Englishman not to have fish and chips,” Haggart declared.
Extended Beach Island, he reported, “is fortunate to have some of the most effective seafood in the environment. Viking Village generates scallops that there are no scallops superior, and they’re delivered day-to-day. Oysters are large we’re going to use the Oyster Collective. The clams are as neighborhood as you can physically get we’ll use Pete McCarthy as our clam dude – hold everything as shut as probable.”
It’s not all seafood at the clam bar. Haggart’s signature sandwiches include “a really traditional diner-model burger” on a toasted brioche bun. And he suggests he will get passionate about mac and cheese.
“We’re going to keep the menu extremely small to start off with, a webpage menu with about 15 objects, with a very good volume of specials to check out and preserve everyone guessing and taking pleasure in diverse stuff when they come in.”
Ketchel additional that huge parts will go with moderate selling prices. “We want to be a position the place people sense like they get their money’s truly worth.”
“In my see on restaurants, I want it to be a actually enjoyable working experience, that you leave entire and satisfied,” Haggart mentioned. “We want every person to have a good time, and we want to employ individuals that enjoy to be there.”
The establishment will be BYOB, but Ketchel is on the lookout into serving New Jersey wines.
Their e mail is dockandclaw@gmail.com.
In the meantime, Lally told The SandPaper, “Now it’s time to kick back again and appreciate, and perform on my bucket record.”
Also retired from Eagleswood Elementary College, she was a foodstuff support director, and ran the aftercare method, worked with the summer season university method, and ended her profession as a 1-on-a single aide for particular schooling.
“My parents usually instilled in us a great perform ethic,” she stated, “and around the many years, men and women have explained, if you want your baby to have a good operate ethic, have them get the job done for Nel.”
“I fulfilled Nel for the first time at the stop of the calendar year. She was so pleasant,” mentioned Haggart. “I went driving the bar and gave her a hug. She was like ‘Give these men a prospect.’ I told her anytime she needs, she can arrive by and shuck oysters and say hi to buyers. I want her to experience at residence coming in.”
— Maria Scandale
mariascandale@thesandpaper.net

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