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The Primal Joys of Nature w/ The Ebony Anglers and Melissa Clark
Go Ask Ali
How I Made Linguine and Clams
"I can't get the damn clams open. They won't open like when they're when they when they clam up," she says of oysters. "We steamed them like muscles, so I steamed them in a big baguette and you just with Garlic, white wine, red pepper flakes and parsley."
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