On FoodNation, Bobby discovered that if someone orders clams at a high-end Seattle restaurant, chances are the clams came from Taylor Shellfish Farms. These farmers — commonly referred to as watermen — harvest more than 2 million pounds of clams every year.
Special Dishes: Clams
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.