While a headline like "Prune provides an East Village Kind of Clambake" might have you thinking of some kind of Meow Mix hommage going down on 1st Street, the truth is far more insidious. As you may know, there is not, actually, beach convenient to Prune, so instead, Hamilton combined the traditional elements in a pot, and cooked them on a regular stove:
Gabrielle Hamilton of Prune ... came up with tonight’s special, a dish of steamed Manila clams, merguez sausage, and corn (for $23) meant to summon the experience, if not the setting. “I think it’s like a clambake,” she says, “just not in a pit of sand in the ground.
In other words, this East Village Clambake is, in fact, Frogmore stew, minus shrimp, plus clams. And yet, those who harpooned Marcel Vigneron for a similar appropriation are silent. Where is the outrage? Certainly no one had cooked corn, seafood and sausage in the same pot until Acheson did it. Hamilton = Sherman? Developing!
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