Table to Aisle: Vincent’s Famous Sauce Hits Walmart
If you ever drive past Vincent’s Clam Bar in Carle Place, then you already know that the crowd speaks for itself (and with good reason!). Vincent’s has been known for serving up timeless Italian classics since 1904, building an authentic legacy one dish a time. But what’s their secret sauce and how do they stay reputable? It is their sauce… literally. But now it’s no longer a secret.
Vincent’s Clam Bar Secret Sauce…is THE SAUCE.
Some call it sauce, some call it gravy, everyone calls Vincent Clam Bar’s sauce FAMOUS for a reason! This isn’t just “any sauce” because its roots run deep into 1904 from the Marisi family’s original restaurants in Queens and Long Island. After simmering for generations, you can officially get it in a jar and simmer in your kitchen!
The sauce speaks for itself…(and to Walmart). A few months ago, when the executives of Walmart were dining at Vincent’s, they asked one simple question that simmered into success. How do we get your sauce on our shelves? Now, one simple question turned into a partnership that puts the Famous Vincent’s Sauces: Marinara, Mild and Medium in the hands of families to enjoy right off the shelves of Long Island Walmart’s!
Click HERE to learn more about how Vincent’s Sauce ended up in Walmart!
REAL Sauce. REAL Families. REAL Flavor
What’s their secret sauce, behind their famous sauce? After speaking with Marketing Manager Anthony Gentile and General Manager Daniel Pepi, what stood out to me the most was their passion. It’s not about chasing what is out there, it’s about staying true to their household name and delivering the same restaurant quality and flavor.
The best part? It’s priced just right. For families gathering around the table, for college students cooking a quick dinner, for busy individuals on the go who still want that consistent taste, Vincent’s Famous Sauce is not only delicious, it’s dependable.
Saucy dEATS at Vincent’s
If you’re going to try the sauce, then you need to try it from where it all began, and how many different ways you can use it! Here are the dEATS on everything I ordered when I visited Vincent’s:
Oversized Garlic knot
They’re KNOT messing.. This was unlike any garlic knot I’ve tasted. Warm, fluffy, dressed to impress in garlic. It was so good that I couldn’t help but order a side of marinara to dunk it into….(and yes, it soaked the sauce up like a sponge)
Mini Meatballs
Grandma never steers you wrong and neither do these meatballs. That’s why she combined the perfect blend of pork and beef to create the most tender and juicy meatball, smothered in delicious marinara to top it off
Vincent Shrimp Balls
This was a first for me, and definitely not the last! Shrimp, breadcrumbs, and herb,all crisped to perfection and topped with (you guessed it) Vincent’s sauce. Crisp, flavorful, and original… (and I’m not only saying that because it’s the Original 1904 Little Vincent recipe).
Paccheri alla Spicy
A spicy rigatoni but with a twist…paccheri. The wide sized shape of the pasta was the perfect shape to absorb the delicious vodka sauce. Cooked slightly al dente (aka the best way), each bite delivers the perfect ratio of pasta to sauce. The Calabrian chili creeps in with a slow, building heat, but it is balanced perfectly by the rich and creamy vodka sauce.
Frutti Di Mare
Dive into a sea of sauce…literally. Calamari, shrimp, mussels, and clams served over linguine and prepared in Vincent’s Famous Marinara. So many delicious ingredients, and the sauce still managed to shine through and wrap around each strand of pasta and every bite of seafood just right.
Chicken Cutlet Parm
An all-time favorite for a reason, and the perfect example of how Vincent’s sauce turns a classic into something exciting.. A crispy, golden chicken cutlet is layered with creamy, melted mozzarella, and smothered in their famous tangy sauce (that only Vincent’s can deliver). The cheese pull? Unreal. THe flavor? Classic, comforting, and CRAVEable.
Creme Brulee (Table-fired)
Talk about a finale! Creme brulee is already my favorite dessert, but this one tops it off. The presentation had some heat…torched tableside to give the perfect caramelized topping, over cool layer vanilla creamy custard. The perfect amount of sweet and creamy, and a spoonful of texture.
Napoleon
STACKED. So stacked they literally serve it with a knife through the middle to hold it together. Layers of flakey pastry and rich Bavarian cream, dusted in powdered sugar. A MUST order!
Cappuccino
The true way to end an Italian meal is with espresso, so I had to order a cappuccino. Frothy, cinnamon-dusted, and served with a homemade biscotti for dipping (a special added touch!) Of course, I had to dip it in.
Simmering Down: Final Notes:
Not only did I have a saucy experience, I tasted tradition, now bottled for convenience. After chatting with Anthony and Daniel, I walked away not just full and satisfied, but genuinely inspired.
You can feel their mission in every plate and now, in every jar. They’re not chasing trends, they’re preserving the legacy that made it great. With unmatched quality, generous portions, and a core that dates back to 1904, Vincent’s stays true to what Italian food is meant to be.
With sauce so good, that it is now on shelves….Vincent’s is the real deal.
For more EATS on Long Island, click HERE!
