With a trip to Long Island, the goal should always be to eat as much seafood as possible.
Out of the Blue Seafood in Hampton Bays has a big parking lot, open bays of fish, crabs, and lobster, and is an absolute must-experience.
Clam chowder is always our biggest need, so we first ordered their version of New England Clam Chowder and a first try at Manhattan Clam Chowder. We have never had Manhattan Clam Chowder, but it was the more vegetable-soup version of clam chowder. New England Clam Chowder is the favorite.
As entrees, fish and chips were on the plate, as well as a seared tuna BLT, with the biggest, tastiest piece of seared tuna you could ever enjoy.
Table of Contents
A History of Long Island Fishing and Seafood Tourism
Hampton Bays and the surrounding areas are steeped in a tradition of fishing and maritime culture.
From its origins with Native tribes to its role as a seafood supplier for NYC, the region’s reliance on its waters has shaped its identity. Tourism, particularly during the summer, has brought new life to this historic industry.
- 1600s: Native tribes, such as the Shinnecock, relied on seafood as a staple.
- 1800s: Long Island supplied NYC with oysters, clams, and lobsters.
- 1900s: Fishing expanded to include deep-sea and recreational charters.
- Today: Seasonal tourism supports seafood markets, with summer being peak season.
Q&A on Long Island’s Seafood Industry
Q: Why is Hampton Bays a seafood hotspot?
A: Its location near fishing harbors ensures fresh, locally caught seafood.
Q: What’s the difference between Manhattan and New England Clam Chowder?
A: Manhattan has a tomato base, while New England is cream-based.
