A meal at P.J. Clarke’s should have a strong opening, and that is where the raw bar comes in. Since 1884, we’ve been serving the kind of seafood appetizers New Yorkers and out-of-towners both know how to appreciate: cold seafood appetizers, shellfish, classic starters, and a first round that sets the pace. In a city that takes its seafood starters seriously, chilled seafood appetizers and old-school raw bar staples still mean business.
Classic Seafood Starters
Some starters never need reinventing. Across P.J. Clarke’s, the raw bar gives you the kind of classic seafood appetizers you know and love.
- East Coast oysters and Long Island littlenecks — served cold, briny, and properly presented.
- Jumbo Gulf shrimp cocktail — a true classic on the Third Avenue menu, served with cocktail sauce.
- The Deluxe platter — oysters, shrimp, littlenecks, and Maine lobster for the table that wants to get after it.
- Steamed littleneck clams — finished with guanciale and parsley crumbs
- Clams Casino — old-school in the right way, with bacon and panko
- Oysters Rockefeller — spinach, Pernod, and shaved parmesan, rich without going too far
Chilled And Cold Seafood Favorites
There is a reason chilled seafood appetizers hold their ground on so many New York tables. When the shellfish is fresh, and the preparation stays simple, you do not need much else. The whole point is to let the oysters taste like oysters and the clams taste like clams.
That is also why raw bars live or die on freshness and restraint. A good chilled seafood starter should feel clean and sharp, with briny flavor doing the work instead of too much garnish or overworked sauces.
At P.J. Clarke’s, the appeal is in that balance. You can keep it simple with a half dozen oysters and a drink, or order shrimp cocktail, littlenecks, and a seafood platter if you want the table to feel a little more generous from the start.
Why Seafood Starters Are A Tradition in NYC
New York has always had room for a reputable raw bar, and P.J. Clarke’s has been part of that story for a long time. We’ve been pouring drinks and serving guests since 1884, which gives the place a little authority on what lasts and what fades. The best seafood starters tend to stick around for the same reason great bars do: people trust the classics when the classics are handled well.
That tradition still shows up in the details. Our raw bar highlights fresh oysters and clams selected for quality, seasonality, and classic raw bar flavor. The seafood selection is built around freshness, simple preparation, and the kind of traditional New York setting that makes Manhattan dining feel like Manhattan dining.
Pairing Seafood Appetizers
You don’t need to go over the top, unless you want to. Good seafood starters already bring plenty to the table, so the drink should simply complement them.
- Cold martini — the obvious move, and still one of the best with oysters and clams
- Crisp white wine — a strong match for shrimp cocktail and chilled shellfish
- Gin and tonic — a good fit if you want something with a little more backbone beside briny seafood or richer baked starters
Start Your Meal The Right Way At P.J. Clarke’s
If you’re in the mood for a raw bar first round, make a reservation, explore P.J. Clarke’s locations, or have a look at the Third Avenue menu. Start with the oysters, add the shrimp, and order the clams at a place that’s been serving New York since 1884, with responsibly sourced shellfish and a raw bar that still knows how to do things properly.
Seafood Starter FAQs
What Are Some Seafood Appetizers to Try at P.J. Clarke’s?
Does P.J. Clarke’s Serve Cold Seafood Appetizers
Yes. P.J. Clarke’s serves cold seafood appetizers and chilled seafood appetizers, including oysters, clams, shrimp cocktail, and raw bar platters.
What Comes on the Raw Bar Menu
The raw bar may include oysters, littleneck clams, jumbo shrimp cocktail, Maine lobster, and seafood platters, depending on the location and current appetizer menu.
Are Seafood Starters Good for Sharing
Yes. Seafood starters are ideal for sharing, especially platters with oysters, clams, shrimp, and lobster. They are a strong way to start the table before mains arrive.
