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Foods and Well-Being

Clam I Am


Now - January 27, 2013

General $62
Member $50

Sunday | 2 - 4 p.m.


  • Ken Furtado


In the world of edible mollusks, clams usually take a back seat to the sexier oyster, and to escargot, which have a better pedigree. But clams have their own claims to fame that cannot be denied. The clambake is a unique part of the American culinary canon and—hey!—how many bivalves were ever used for currency? Quahogs were. Join us for an afternoon that celebrates the clam. We will nosh on clam fritters, sample stuffed quahogs, twirl forks around linguine in white clam sauce, sink our spoons into heady cups of Rhode Island clam chowder and soak crusts of bread in Portuguese clam stew.

  • Class enrollment limit: 15

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