Season 5, Episode 5

Send in the Clams

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.
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Recipes From This Episode

Clams on the Half Shell with Fresh Mayonnaise

Radonsky for the New Millenium

Clam Chowder

Oat Cuisine


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