Be careful Quote by Tom Douglas

“Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of…

— Barbara Delinsky

I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine…

— Jim Himes

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham…

— Tom Douglas

Why don't you swallow razor blades?

— Lou Reed

“The cleaver is not just for cutting. Invert it and its blunt spine can be used to pound meat to a paste for meatballs:…

— Fuchsia Dunlop

I particularly like to make crunchy slices of garlic bread to serve with steamed clams.

— Tom Douglas

“Everyone, including Gillette, was surprised when their strategy to de-commoditise shaving worked, turning millions of men from Bic disposables back to high-quality, expensive and…

— Greg Thain

“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each…

— Matt Goulding

“Heat 3 tablespoons oil in a skillet. Put fish fingers in the skillet. Cook for a few minutes on each side.”

— Michael Jessimy

“Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes.…

— Graydon Carter

Shellfish is better to buy live. In the U.S., because we eat oysters and clams raw, it is very important that they are alive…

— Nobu Matsuhisa

“Bacon Brussels sprouts 1 lb. of brussel sprouts (washed and trimmed) 1 tbsp. Dijon mustard Salt to taste Pepper to taste 2 tbsp. butter…

— Karen L. Davids