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Umberto's Clam House

dave smith Jun 30, 1998 07:58 PM

The red sauce at Umberto's was wonderful. However, the
restaurant in Little Italy is now closed. Please offer
suggestions. Anyone know what happened?

  1. r
    Randy Russo Jan 15, 2004 06:10 AM

    For the most part umbertos is still maintainted by some of the original owners. As for the sauce, it is unsurpassed. I make sure to purchase there sauce every christmas and use as the base for many of my holiday dishes.
    The only place that comes close to the quality of Umbertos is Randazzos in sheepshead Bay Brooklyn.

    1. m
      Mark Nov 18, 2003 05:42 AM

      Umberto's moved just a few blocks away. I visit the restaurant almost every time that I go to New York. The baked clams are outstanding.

      1. t
        Tom M Jul 1, 1998 01:22 PM

        I may be wrong about this, but I think they just moved
        to a new location, a few blocks north. Haven't been to
        the new spot (if it exists!)

        5 Replies
        1. re: Tom M
          amy tarshis Jul 1, 1998 05:18 PM

          I may be wrong but I think it's a case of they-just-bought-the name. I KNOW that the mgmt. is different.

          Instead try Little Charlie's on Kenmare street for all that red sauce (hot, mild, sweet) over shellfish kinda thing.


          1. re: amy tarshis
            dave smith Jul 3, 1998 12:06 PM

            Could anyone provide the address for Little Charlie's
            on Kenware? I live in the midwest. Therefore, my
            familiarity with Little Italy area is weak.

            1. re: dave smith
              Frank Language Jul 3, 1998 09:19 PM

              Little Charlie's is located at 19 Kenmare St. Phone is

          2. re: Tom M
            Jeremy Osner Jul 8, 1998 02:14 PM

            I was in Little Italy today at lunch time, saw
            Umberto's (now on Broome St. a few doors east of
            Mulberry) and thought "Oh yeah, that's the place people
            were talking about on Chowhound!" So I had lunch there,
            1/2 dozen Cherrystones on the half shell and a plate of
            linguini with red sauce. I liked the clams -- I've
            never eaten clams before, and they seemed awfully
            salty, but I liked the flavor once I got used to the
            salt. Are clams always that salty, or is it due to how
            they were prepared?

            If I were re-ordering this lunch I would have gotten
            the pasta with garlic and oil instead of red sauce. The
            sauce was too acidic and left an unpleasant aftertaste.

            1. re: Jeremy Osner
              pat hammond Jul 8, 1998 04:05 PM

              Oh I do love clams on the half shell. They are
              not "prepared", but simply opened or shucked. I can't
              imagine that they were salted before serving to you.
              The saltiness results from the salinity of the liquor
              or natural juice that is surrounding the animal in the
              shell. Can anyone back up my theory that the saltier
              tasting clams have been around a while? Not that
              there's anything wrong with that! If they were tightly
              closed before shucking they are alive and well. pat

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