FOOD & DRINK
CLAM DIGGERS BEACH HOUSE & RESTAURANT The Sights, Sounds, and Flavours of the Island Words by Alana Lauren Photos: Heather Ogg
Located on Cardigan’s picturesque waterfront, Clam Diggers Restaurant & Beach House Pub offers a wide variety of local seafood and Island fare. All menu items are prepared in-house by Island chef Jeremy Martin and the Clam Diggers culinary team, using classic Island traditions and recipes. “‘We will not compromise quality for commercial gain’ is our mainstay value statement. As a premiere seafood restaurant, quality and freshness are key,” says Arlene Smith, owner and operator of Clam Diggers. “The pristine ocean waters and nutrient-rich soil of PEI offer some of the finest seafood and farm-fresh produce in the world. This allows us to purchase only the best-quality products and fresh whole food ingredients available. Our support of local fisheries and farms is a non-negotiable business principle, a principle that is key to providing our customers with healthy and delicious menu choices.” Clam Diggers specializes in serving high- quality local seafood, from maple roasted salmon to pan-seared scallops, fried whole clams, and orange crème-basted halibut with roasted pine nuts and snow crab. While Located on Cardigan’s picturesque waterfront, Clam Diggers Restaurant & Beach House Pub offers a wide variety of local seafood and Island fare. All menu items are prepared in house by Island Chef Jeremy Martin and the Clam Diggers culinary team using classic island traditions and recipes.
enjoying the panoramic bay view, you might even get to watch a bald eagle swoop in to catch fish. (They’re pretty good at it!) “Our original goal was to make the best fried clams and fish and chips,” says Smith. “We worked with a number of Island chefs, a PEI seafood consultant, and a national food lab to develop our batter and oil combination. The batter had to be thin and crisp on the outside, the fish delicate and tender on the inside. It also had to be oil-free when lifted from the fryer.” After weeks of high-tech testing, it was determined that the best method was to create the dish by hand: prepare your own batter, use fresh hand-cut fish, coat to just- right thickness, use high-quality canola oil, and introduce the fish to the fryer with just the right touch. The result was crisp and golden on the
outside, perfectly cooked on the inside. Is it up there with the best? There’s only one way to know. Come out to Cardigan and try it! Chef Jeremy likes to recommend the restaurant’s seafood pasta and shellfish platter, which is ideal for sharing, and comes loaded with fresh lobster, crab, mussels, scallops and shrimp. If you’re looking for the perfect spot to unwind after a long day, or if you want to treat your family and friends to a mouthwatering lunch, you can’t go wrong with Clam Diggers. Relax on their outdoor deck with a flame-grilled steak, or dine inside by the stone fireplaces with an old-fashioned shanty bake. The sights, sounds, and flavours of the Island are waiting for you to savour.
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www.pei-living.ca SPRING 2019
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