Vincent's Clam Bar

The Year Was 1904 And The Place Was New York’s Little Italy. Giuseppe And Carmela Siano Emigrated From Italy With Hopes Of Creating A Better Life For Their Son Vincent. With A Love And Desire To Share Their Knowledge Of How To Prepare And Serve The Food They Missed From Back Home, They Began Selling Seafood From A Pushcart On The Corners Of Mott And Hester Streets In New York City. People Began Coming From Near And Far To Sample Their Calamari, Scungilli, Shrimps, Mussels And Clams; All Prepared With Their Soon To Be World Famous Mild, Medium, And Hot Sauces. Because Of The Overwhelming Success Of Their Business, They Decided To Move Into The Storefront On That Same Corner Naming Their New Restaurant After Their Son.