HOME > Chowhound > Los Angeles Area >
What's your latest food quest? Tell us about it
TELL US

Blue Plate Oysterette - Whole Belly Fried Clams

l
lizziee Feb 20, 2010 09:45 AM

I have been on a search for fried clams with the bellies and until now the search has been futile for decent fried clams in Southern California. I read that Blue Plate Oysterette had them. I immediately called Blue Plate and yes they were on the menu – 2 hours later we were at Blue Plate for a late lunch.

Blue Plate Oysterette is loosely modeled on one of my favorite restaurants in Boston – Neptune’s Oyster. It has the feel of a casual neighborhood restaurant/bar with an open kitchen.

1/2 dozen oysters
Kumai – West Coast
Fanny Bay – British Columbia
Glacier Bay – New Brunswick
Kumamoto – Washington
Blue Point – CT
Gerrish Island – Maine
The oysters were fresh, shucked expertly and perfect for slurping with just a touch of lemon

Caesar Salad – romaine hearts, garlic chips, anchovy, croutons – excellent

Fish Tacos – grilled mahi mahi, cilantro aioli, diced tomatoes, guacamole – another winner

Fried Clams – Whole Belly Ipswich Clams, fried lemons, preserved lemon aioli – the piece de resistance! The fried whole belly clams were lightly battered, plump and juicy and fried perfectly. Next time, and there will definitely be a next time, I will order the fried clams the way I do at Neptune – a 1/2 order at a time so the clams are piping hot for each half order.

Pics here:
http://lizziee.wordpress.com/category...

  1. orythedog Feb 22, 2010 10:45 AM

    I had them on Friday at lunch and thought that, while tasty, $17 was a lot given the small size of the serving. With tip it was $25 for the clams and a coke. Still, no such thing as a expensive good meal, only an expensive bad one...and they were good.

    5 Replies
    1. re: orythedog
      wienermobile Feb 22, 2010 10:55 AM

      I know this is a very small restaurant, how long is the wait for a table at lunch time?

      1. re: wienermobile
        Phurstluv Feb 22, 2010 11:12 AM

        Good question. I got there at 11:25 when they were just opening. That's the key, get there by 11:30 and no wait. By the time I finished at 12:15 or so, there was a wait, for the outside tables. Probably about 20 mins or so. They were basically waiting for me to finish, as I was first in, first out. But I did notice they still had a couple of empty tables inside at that time.

      2. re: orythedog
        Phurstluv Feb 22, 2010 11:10 AM

        I agree, the serving was small. At first I thought, wow, not enough here, I might have to order more. But after finishing them, and barely eating the fries, I was stuffed.

        Now, you have to remember where you are to figure in the price. You're right on the water, basically, and their rent must be astronomical, as most places in that area are pretty pricey. Not to even mention the fact they pay for flying in fresh clams from Mass. Those clams probably get better service on their flight than humans, too!!!

        1. re: orythedog
          l
          la tache burger Feb 22, 2010 11:27 AM

          Perhaps there's no such thing as an inexpensive bad meal, but expensive good meals abound.

          1. re: la tache burger
            l
            lizziee Feb 22, 2010 12:58 PM

            I checked the prices of fried clams in Mass - Legal Seafood charges $20.95 and they cheat by mounding the plate with french fries (I always ask for the potatoes on the side). Woodman's Clam Box and Essex charge $18.95. At BP Oysterette, I was full after my order so I thought &17.00 was more than reasonable for the real thing.

        2. wilafur Feb 22, 2010 09:29 AM

          what was the pricing of the half and/or full order of clam bellies?

          7 Replies
          1. re: wilafur
            l
            lizziee Feb 22, 2010 09:55 AM

            You want the full order, just order it in 2 batches - $17.00. Also, call ahead and make sure they have them.

            1. re: lizziee
              toitoi Feb 22, 2010 10:08 AM

              They list STEAMERS on their online menu. Since this is the West Coast, many restaurants confuse the term.

              My question: Do you know if their steamers are the soft-shell clam, where the fried belly comes from, or the ordinary hard-shell that is served by most places, mislisting them as STEAMERS.

              1. re: toitoi
                l
                lizziee Feb 22, 2010 10:20 AM

                Sorry, I don't know as I haven't ordered them. By the way, $17 is for a full order.

                1. re: toitoi
                  Servorg Feb 22, 2010 10:26 AM

                  My understanding is that those clams which they call "steamers" are all the soft shell Ipswich clams and are brought in from the east coast (and IIRC they buy them from the Ipswich Clambake and Seafood Catering Company in MA).

                  1. re: toitoi
                    Phurstluv Feb 22, 2010 11:16 AM

                    You're right. West Coast often confuses steamers and hard shelled clams, like cherrystones, which are NOT steamers. Steamers are soft shelled Atlantic clams. Never hard shelled.

                    And I did not even notice steamers on that menu on Wednesday when I went to lunch.

                    1. re: toitoi
                      m
                      Mateo R Feb 22, 2010 01:34 PM

                      they are the real thing, and a good bargain compared to Quality seafood, which is the only other place in the area I know that has them. $16 for what seems to be between 1 and 2 Lbs. I haven't been for a couple of months, so they may not be on the menu currently. I definitely recommend them and I had been planning on going back for a couple buckets this weekend.

                    2. re: lizziee
                      wilafur Feb 24, 2010 03:38 PM

                      thanks!

                  2. h
                    Hackenbush Feb 21, 2010 10:57 PM

                    Could someone explain about Whole Belly Clams? Is it just that they're plumper or is the belly a different kind of clam meat?

                    1 Reply
                    1. re: Hackenbush
                      Phurstluv Feb 22, 2010 09:24 AM

                      The belly is the stomach of the clam that is left on, as opposed to clam strips, where they remove it. Whole belly clams are rarely sold frozen, so they are fresh. Easier to freeze the strips, I guess.

                    2. Phurstluv Feb 21, 2010 12:26 PM

                      Yes, the fried clams were excellent. They don't serve the aioli at lunch, just a homemade tartar sauce, that was fine. The lunch portion was perfect too, I arrived starving, thought I would want more, and ended up being completely full. And they were piping hot, pretty much all the way through.

                      Definitely a find for this old New Englander.

                      Show Hidden Posts