The Everything Guide to Shellfish

All you need to know to enjoy the bay’s bounty, including where to source the best shellfish, how to crack it, and (according to nine top chefs) how to cook it.

By Karen Deutsch

Photography by Nat Rea

» The Crop
» Sourcing
» Shelling
» Cooking

This article appears in the June 2009 issue of Rhode Island Monthly.

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Reader Comments:

Sep 10, 2011 04:11 pm

Posted by Anonymous

I'm trying to get to the "Sourcing" area in this article from June 2009 on Shellfishing, but the link takes me to a 2008 article on meat? I'm really only looking for the sourcing information. Thanks!

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