Clams done right: in a white wine broth, with real technique and a good rest.
Prep 18 min · Cook 25 min
Bring a heavy pot of well-seasoned water to a rolling boil with plenty of salt and spice.
Add the slow-cooking vegetables first, then the clams in the order it needs to cook.
Cook just until the shellfish is done -- a few short minutes -- so nothing turns rubbery.
Drain and pile it out onto a paper-lined table or a big platter.
Serve in a white wine broth with plenty of napkins and cold drinks.
Shellfish & Shore
Free
Snow crab with a cajun boil -- seared with a hard crust and rested before the knife.
Shellfish & Shore
Members
Slow and simple stone crab claws and drawn butter, full of deep, wood-smoke flavor.
Shellfish & Shore
Free
Oysters done right: with old bay, with real technique and a good rest.
Shellfish & Shore
Members
Honest blue crab over dirty rice, done the way the camp likes it.