The famous shore dinner at Lundy recipies

Hey everyone, welcome back to *Brooklyn Echoes*, the podcast that keeps the borough’s legends and memories alive. I’m your host, Robert Henriksen.

The famous shore dinner at Lundy’s, the iconic Brooklyn seafood spot, was a multi-course feast that evoked the abundance of the sea and simple, hearty flavors. Originating from the restaurant’s heyday in the 1930s–1950s, it typically included a basket of warm biscuits to start, followed by clam chowder, steamed clams, a steamed lobster with drawn butter, corn on the cob, and dessert like watermelon or huckleberry pie. While the exact “recipes” for steamed items are straightforward preparations, below I’ll break down the components with recreated or sourced recipes based on historical accounts and the restaurant’s cookbook. Note that the revived Lundy’s in Red Hook offers a modern prix-fixe version, but these draw from the original. Here’s how to recreate it at home for about 4–6 servings.

### 1. Lundy’s Famous Biscuits

These fluffy, buttery biscuits were legendary—diners often came just for them, served hot in baskets throughout the meal. This recipe is adapted from historical recreations of Lundy’s version.

**Ingredients:**

– 1 1/2 cups all-purpose flour, plus 3 tbsp. for dusting surface

– 1 tablespoon baking powder

– 1 tablespoon sugar

– 1/2 teaspoon salt

– 4 tablespoons unsalted butter

– 4 tablespoons shortening

– 1/2 cup milk

**Directions:**

1. Preheat oven to 375°F.

2. Sift flour, baking powder, sugar, and salt into a large bowl.

3. Cut butter and shortening into small pieces and add to flour mixture.

4. Using hands or a pastry blender, crumble the fat into the flour until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal.

5. Knead dough gently on a lightly floured work surface.

6. Roll out dough to 1/2 inch thick (key for fluffy results).

7. Use a 2-inch biscuit cutter or glass to cut out the biscuits and place on an ungreased baking sheet.

8. Bake 14-15 minutes until golden brown. Serve hot with butter.

**Notes:** Yields about 14 small biscuits. For authenticity, use soft winter wheat flour like White Lily if available—it’s the “secret” for that tender crumb. Bake in batches to mimic the endless baskets at Lundy’s.

### 2. Brooklyn Red (Manhattan-Style Clam Chowder)

Lundy’s tomato-based chowder was a staple starter, lighter than creamy New England versions. This is directly from the restaurant’s cookbook.

**Ingredients:**

– 4 pounds quahog or 6 pounds cherrystone clams (or 4 cans minced clams with 2 bottles clam juice)

– 2 tablespoons butter

– 2 large or 3 medium onions, cut into large dice

– 2 carrots, cut into large dice

– 2 stalks celery, cut into large dice

– 2 cloves garlic, minced

– 1 bay leaf

– 3 medium potatoes, peeled and cut into large dice

– 1 (28-ounce) can whole peeled tomatoes

– 1 teaspoon tomato paste

– 1 1/2 teaspoons dried thyme

– 1 1/2 teaspoons dried oregano

– Freshly ground black pepper (to taste)

– Salt (optional)

**Directions:**

1. Scrub clams to remove debris. Place in a large pot with 8 cups water; bring to a boil over high heat, then reduce and cook until clams open (about 5 minutes). Strain broth and set aside. Remove clams from shells, chop coarsely, and discard shells.

2. Clean pot of sand. Melt butter over medium-low heat; add onions and cook, stirring to avoid browning, until soft (about 8 minutes).

3. Add carrots, celery, garlic, bay leaf, potatoes, tomatoes, tomato paste, thyme, oregano, and pepper; stir to combine.

4. Pour in reserved clam broth (or bottled if using canned clams); bring to a boil, then reduce to moderate heat and simmer uncovered for 30–40 minutes.

5. Add chopped clams and cook another 10 minutes until potatoes are tender. Taste and adjust seasoning. Serve hot.

**Notes:** Makes 8 servings. Best made a day ahead for deeper flavors. If using canned clams, add them in step 5.

### 3. Steamed Clams (Steamers)

A simple but essential course—fresh clams steamed and served with broth for dipping.

**Ingredients:**

– 4–6 pounds littleneck or cherrystone clams (about 1–1.5 pounds per person)

– 2 cups water or white wine

– 2 garlic cloves, smashed (optional)

– Melted butter for serving

**Directions:**

1. Scrub clams under cold water; discard any that don’t close when tapped.

2. In a large pot, bring water or wine and garlic to a boil.

3. Add clams, cover, and steam until they open (5–10 minutes). Discard unopened ones.

4. Serve in bowls with the broth and melted butter on the side.

### 4. Steamed Lobster with Drawn Butter

The centerpiece: Whole lobsters steamed simply to highlight their freshness.

**Ingredients:**

– 4–6 live lobsters (1–1.5 pounds each)

– Sea salt (for water)

– 1 cup unsalted butter, melted (drawn butter)

– Lemon wedges

**Directions:**

1. Fill a large pot with 2 inches of salted water; bring to a rolling boil.

2. Add lobsters headfirst, cover, and steam for 10–12 minutes per pound (red shells indicate doneness).

3. Remove and let cool slightly. Crack and serve with drawn butter and lemon.

**Notes:** Provide bibs and crackers for that authentic Lundy’s vibe.

### 5. Corn on the Cob

Boiled fresh corn, a sweet contrast to the seafood.

**Ingredients:**

– 6–8 ears fresh corn, husked

– Salted water

– Butter for serving

**Directions:**

1. Bring a large pot of salted water to a boil.

2. Add corn and cook 5–7 minutes until tender.

3. Drain and serve with butter.

### 6. Dessert: Huckleberry Pie

Lundy’s often ended with seasonal watermelon, but their huckleberry (or blueberry) pie was famed. This is a classic recreation, as exact recipes vary.

**Ingredients:**

– 4 cups huckleberries or wild blueberries (fresh or frozen)

– 1 cup sugar (adjust for tartness)

– 1/4 cup cornstarch

– 1/4 teaspoon salt

– 1 tablespoon lemon juice

– 2 pie crusts (store-bought or homemade)

– 1 tablespoon butter, dotted

– Egg wash (1 egg beaten with 1 tbsp water)

**Directions:**

1. Preheat oven to 425°F.

2. Mix berries, sugar, cornstarch, salt, and lemon juice in a bowl.

3. Roll out bottom crust into a 9-inch pie pan; add filling and dot with butter.

4. Top with second crust, crimp edges, and brush with egg wash. Cut slits for steam.

5. Bake 15 minutes, then reduce to 350°F and bake 30–40 minutes until golden and bubbling. Cool before slicing.

Serve the courses sequentially for the full experience, paired with cold beer or white wine. This captures the spirit of Lundy’s abundant, no-fuss seafood celebration!

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