Michael Cimarusti

Chef Michael Cimarusti shucks cherry stone clams to make three clam chowders: Rhode Island Clam Chowder clear, Rhode Island Clam Chowder cream and New England Clam Chowder at Providence restaurant.

( Anne Cusack / Los Angeles Times / January 19, 2013 )

Chef Michael Cimarusti shucks cherry stone clams to make three clam chowders: Rhode Island Clam Chowder clear, Rhode Island Clam Chowder cream and New England Clam Chowder at Providence restaurant.

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