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.
On Sunday, A Voce chef Missy Robbins won this year's Cochon 555 competition in New York. That's not so surprising: Robbins' refined yet earthy Italian cooking has already garnered praise from the Michelin Red Guide and President Obama alike.