Food

Get saucy with oysters and clams

Some people love oysters and clams, but only eat them while dining out. You can enjoy them at home though, too! April Bloomfield, executive chef/co-owner of New York City’s The John Dory Oyster Bar, knows a thing or two about buying and shucking shellfish and how to eat them. Here, Bloomfield shares two sauces to go with the shellfish: a West Coast mignonette to go with the oysters and a cocktail sauce for the clams.

Rating:
( rated)
Servings:
Makes 2 cups Servings
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Rating:
( rated)
Servings:
Makes 2 cups Servings
Get the recipe
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