Jon Bonnell's Steamed Clams

Chef Jon Bonnell cooks from his cookbook Waters with CEO of The Chef Shelf Tanner Agar. This week: Steamed Clams, as seen on the cover of the book available at The Chef Shelf

[@LikeMothsToAFlame]

Did he start an Aurora Borealis in the kitchen?

[@Mnemonix8001]

yes

[@LikeMothsToAFlame]

@@Mnemonix8001 May I see it?

[@Mnemonix8001]

@@LikeMothsToAFlame No.

[@midori_notori]

I thought we were having steamed hams....

[@dollyfromdallas9391]

Great recipe, tried it today as an appetizer for New Years supper and it was delicious. A hit for my guest, thanks!

[@flameflames9465]

Yum

[@annaermolenko1962]

What wine?

[@casullarms1]

Too bland.

[@it1988a]

Who can afford to eat out in this hyperinflationary Obiden economy?