Fish, with a View

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I’m reporting for a story on clam bar-type places, even if they’re not exactly clam bars per se. (By the way, if you can recommend any, please shoot me an email at ewjohnson@lohud.com. Thanks.)

Cornetta’s in Piermont fits the bill, with fried fish, steamers, and the waterfront. It’s just the sort of place you head for in summer. And this week, with that full moon, you can’t go wrong.

The restaurant is on River Road and behind it is a marina. They’ve set up a tent in the parking lot — you know, like the kind of tent you’d get for a wedding. Then there’s a little deck outside the tent. Why they can’t put tables out there is beyond me… seems it’d be even more fun to eat en plein air than under a white canvas.
The food isn’t going to win any prizes. But that’s not the point of a clam bar, now, is it? The best dish of the evening was the simplest: steamers with drawn butter. I especially like how they serve some of the clam juice alongside. (I also like that they’re half-shell clams, not the New England-style steamers with the little tail. That grosses me out sometimes.)

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The best thing on the fried fish platter were the scallops. Nice and juicy. Skip the shrimp and the calamari and just go for the scallop dinner.

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The fried fish burger is really more of a sandwich. We made little lettuce wraps out of the iceberg on the side instead of eating the bun. It worked pretty well.

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The matchstick fries were not bad, though they could have been cooked more. When I write Cornetta’s up for the clam bar story in a couple of weeks, I’ll recommend a good game plan for dinner. After all, you can’t possibly have a bad time if you’re enjoying a scene like this.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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