I didn’t plan to enter an amateur shucking contest at the Yarmouth Clam Festival. But when the call went out for volunteers and the crowd stood silent, I stepped forward. I didn’t win any prizes. In ...

This is read by an automated voice. Please report any issues or inconsistencies here. When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.

Tomorrow evening, Saturday, October 14, Brazen Head looks east to the shores of Long Island with a good old-fashioned clam shuck. There will be Little Neck Clams and Blue Point Oysters for your ...

“I hope as this book inspires you to cook with confidence, you will come to approach seafood with joy, and, most important, with love,” writes chef Ripert (Vegetable Simple), who co-owns the ...

Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen’s Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they’ve ...