One of these days I'm going to hire a private detective to follow Steve 'The Clam Guy' Meli around town - just so I can track where he sets up his clam stand each summer. Originally, he started on the West Side, then landed on Elmwood, headed to Hertel and is now on his way to the Erie Basin Marina. If there was ever a perfect location for Steve, it would have to be on the waterfront. Can it be that Steve has finally arrived home?
For those of you who know Steve, then you know that he's the guy with the magic touch when it comes to shellfish, crab legs, and everything in-between. By relocating to the water's edge, Steve is marrying his quality seafood with a real waterfront experience - maybe this is where he should have been all along? He's teaming up with The Hatch in order to provide his seafood, which will be served out of the smaller stand found just outside of the front doors of the main building, right next to the patio. "I'll be sharing their wait staff, credit card machine, etc.," Steve told me. "The fact that we will be working as a team is exactly what I was looking for. There's a stand (seen here) where they sell the custard from - the clam stand is on the water side of that stand. I will be serving everything that all WNY seafood lovers have come to expect from me. I have the largest selection of oysters this side of Toronto. To be part of this waterfront setting is a blessing in itself. I hope that Buffalonians consider me a Buffalo tradition, and that they will follow me down to the waterfront. Don't forget that the stand also sells beer and wine to go along with my seafood - that's something that not everyone knows. I'm targeting to open sometime in the next couple of weeks. Steve's Clams will be open seven days a week from 11am to 10pm... until the next snow falls! In the meantime, sunny is money!"
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For those of you who know Steve, then you know that he's the guy with the magic touch when it comes to shellfish, crab legs, and everything in-between. By relocating to the water's edge, Steve is marrying his quality seafood with a real waterfront experience - maybe this is where he should have been all along? He's teaming up with The Hatch in order to provide his seafood, which will be served out of the smaller stand found just outside of the front doors of the main building, right next to the patio. "I'll be sharing their wait staff, credit card machine, etc.," Steve told me. "The fact that we will be working as a team is exactly what I was looking for. There's a stand (seen here) where they sell the custard from - the clam stand is on the water side of that stand. I will be serving everything that all WNY seafood lovers have come to expect from me. I have the largest selection of oysters this side of Toronto. To be part of this waterfront setting is a blessing in itself. I hope that Buffalonians consider me a Buffalo tradition, and that they will follow me down to the waterfront. Don't forget that the stand also sells beer and wine to go along with my seafood - that's something that not everyone knows. I'm targeting to open sometime in the next couple of weeks. Steve's Clams will be open seven days a week from 11am to 10pm... until the next snow falls! In the meantime, sunny is money!"
Brill-iant, Mahi do well and not Flounder.