Good Eats 5x12

No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Learn the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder. Recipes: Radonsky for the New Millenium Clams on the Half Shell with Fresh Mayonnaise Clam Chowder