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.
Join us for some delicious appetizers: Shrimp Dip and Crab Louie Salad. Sandra incorporates some of her own recipes as well, making her famous Clam Chowder and Aquatini.
One chef takes Manhattan ... clam chowder, that is. Then, someone gets shell-shocked by their opponent. Finally, it's a cold, cold winter when one chef feels the heat.