from the NYT… just because we talk about it so much

14 Jul

Slurping Seashells

“THAT right there is a top-neck clam,” said a man sitting at the counter in Randazzo’s in Sheepshead Bay, Brooklyn, about five minutes before noon on a weekday as the sun blazed down on Emmons Avenue outside. He was pointing at the fresh-shucked bivalve in front of him on an icy plate, perhaps 2 3/4 inches across the heavy span of its shell, its pink and orange flesh glistening in its own liquor.

read on… please….

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