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Perfect Clams

Today we combine our series revolving around the St. Lawrence Market in Toronto and our visit to Chef Pietro’s restaurant Monte’s in New York. You may remember his clam dish that was featured a few posts back. I got him to show me the dish again hands on his kitchen, and he shared a very cool tidbit: “When the clams start to open, pry them open, don’t wait till they fully open, or they will be slightly over done”. Very cool.

Upcoming tidbits will include sea asparagus, escarole, and other cool greens. See you soon. Don’t forget to make any suggestions for upcoming shows and to also order your Kitchen Tidbits if you haven’t already done so – all proceeds go to Nikibasika youth project in Uganda.

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Order Kitchen Tidbits (US)

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