Ep 10. Gone Clamming, Part I
- TV-G
- 24 min
In this episode of A Chef's Life, we join Chef Vivian Howard as she takes a break from her busy restaurant to head out to the coast of North Carolina for some clamming. Vivian sets out with a group of local fishermen to collect all of the clams she needs for her restaurant's next big meal.
As they go about their day, Vivian and her crew teach us about the history of clamming in North Carolina and how the local seafood industry has changed over the years. We also get to see some mouth-watering dishes being prepared using the freshly caught clams, including clam chowder and clam-stuffed cornbread.
Along the way, Vivian is faced with some challenges, including a low tide that's making it difficult to find clams and a broken boat engine that threatens to cut their trip short. But Vivian is determined to make the most of the day and provide her restaurant with the best possible ingredients.
Throughout the episode, we also learn about Vivian's personal relationship with seafood and how she's worked to incorporate local and sustainable ingredients into her cooking. As she cleans and prepares the clams, she reflects on the significance of this ingredient to the local community and shares her thoughts on the importance of supporting local businesses and preserving the local ecosystem.
Overall, this episode of A Chef's Life offers a fascinating and informative look at the art of North Carolina clamming and the role that seafood plays in the local culture. It's a must-watch for anyone who loves food, nature, or just great storytelling.