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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Travels: North Fork Shellfishing with Captain Libby of H2Ospitality

September 6th, 2012 · 5 Comments · Christmas, Columbus Day, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Grilling, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Seafood, Side Dishes, Snack, Soups & Bisques, Summer, Summer Recipes, Thanksgiving, Tips, Travels, Vegetarian, Wine, Winter Recipes

Nothing captures the end of summer and the beginning of harvest season like clams. On the half shell, clam chowder, baked clams and linguine and clam sauce but the best clams come from the North Fork’s Peconic Bay. If you stay at The Greenporter Hotel, you can walk to the public docks to embark Category 1, Captain Libby’s boat.

All aboard Category One, Greenport

This summer I had the opportunity to venture out on the Peconic Bay with Captain Libby Koch of H2Ospitality. She charters her boat which specializes in leisure experiences liking clamming and harbor tours. Captain Libby, a North Fork native remembers her first experiences on the water with her grandparents and parents where they would collect shell fish, and deliver the bounty to her Italian mother to prepare their weekly Sunday feast at their East Marion summer cottage.

Captain Koch received her Captain’s license in 2009 after a lifetime of adventures on the water.

In addition to being a sailor, she is also a tri-athlete and holds a degree in Health Fitness Management from Marymount University. This together with her six year stint at Cornell Cooperative Extension of Suffolk Country in the Marine Program educating youth about the local marine environment including bivalves, mollusks, crustaceans and local aquatic life, makes her quite the catch. Who better than Captain Libby to help you find the best clams on Long Island and show you around?

Book her “Three Hour Tour” with a stop for clam digging

Times based on tide schedule anywhere from 8:30 am to 2pm. Excersion includes three hours on the Peconic Bay, clam rake, digging time, clam knife and homemade condiments if you want to enjoy your catch aboard. You will be able to take home your clams so bring your own cooler with ice.

Recipe for baked clams

Fresh Peconic clams of any size

Shucked and hand chopped

Save and clean all shells and liquid for the stuffing

Chop fresh garden parsley, oragano and thyme

Chop two cloves garlic and saute with herbs

Add herbs and garlic to bowl of chopped clams and toss. Add pepper to taste.

Use a large baking sheet to lay out clam

Add spoonfull of clam mixture into each clam shell and top with bread or cracker crumbs and more herbs

Top with a drizzle of EVOO and bake at 375 for 30 minutes

Once they are bubbling and golden brown, remove from oven and server straight to the picnic table

A large green salad, corn on the cobb and crusty bread

Serve with a bottle of Coffee Pot Cellars Chardonnay made by winemaker, Adam Supremant.

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5 responses so far ↓

  • 1 Kate Kuss // Sep 6, 2012 at 8:03 pm

    Captain Libby and Chef Deborah are the real deal.

  • 2 seasonedfork // Sep 6, 2012 at 8:17 pm

    Looking forward to your next yoga excursion!

  • 3 Natalia@Hot, Cheap&Easy // Sep 23, 2012 at 12:17 am

    Libby is my favorite Captain ever! To the lighthouse soon?

  • 4 Christine Conroy // Aug 10, 2017 at 9:04 am

    I’m interested in a clamming trip. Could j let me know if u do this ?

  • 5 seasonedfork // Sep 5, 2017 at 10:24 am

    We are working on putting one together with Captain Libby. Feel free to reach her at H2Ospitality.

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