Grilled clams are so simple that they need to be done perfectly to succeed. Just a little too much sauce or not quite enough salt can take the dish from delicious to bland. So we went to see Missy Robbins at Lilia to get her take on the right methodology for clams.
Great: Your New Year's resolution is to eat more fish, but which ones? Making sense of the web of fraudulent labeling, environmental concerns and the ever-changing status of various fisheries is enough to scare anyone away from the seafood counter.
Stuffed clams are a classic, but they have to be done right to truly hit the spot. You need that combination of juicy brine from the clam, vegetable richness from the stuffing and crisp bread crumbs on top. It's an easy dish that home cooks can shine with.
One of the most dangerous yet confusing toxic pollutants is mercury in seafood. Mercury is very bad for developing fetuses and children, and seafood is very good for them. But mercury is in all seafood. Like I said: confusing.
Clam chowder. Clam bake. Clam up. Tight as a clam. As happy as a clam. OK, but you don't normally associate the filter-feeding, plankton-feasting bivalve mollusc -- you probably won't use that term either -- with gems. Oysters, yes, but clams?
The interior exudes a built-in warmth that belies its newness, conveyed by exposed brick walls, a funky tile ceiling, subdued lighting and fresh flowers on each of the 16, white cloth-covered tables. The eater-friendly, six-seat bar faces the exposed kitchen in back.
Dig into the best ingredients that summer supplies -- little neck clams, cherry stone clams, shrimp, lobsters, mussels, corn on the cob, Andouille sausage -- without having to dig a fire pit or do any heavy lifting.
As a native New Englander who lives in Los Angeles, I was excited to dine on a recent evening with a female friend. Every single item was outstandingly fresh, delicious and a menu I want to revisit again.