In 1960, Helen Randazzo created her own tomato sauce recipe. This flavorful, tangy concoction wasn't just any condiment, however. When she began serving it at her Sheepshead Bay restaurant, Randazzo's Clam Bar, its fame grew and grew. Today, Randazzo's Sauce still tops most of the seafood dishes at the restaurant, which has stayed in Helen's family for more than 50 years. The sauce—which comes in both medium and hot varieties—adds a spicy tang to fried oysters and scallops and serves as a thick, chunky dipping sauce for shrimp cocktail and chicken tenders. The eatery's chefs also top fresh Blue Point clams with red and white sauces, and toss pasta with lobster and shrimp sauces. A select menu of beer and wine washes down meals.