/ Source: TODAY recipes
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.
