Last week, our own Sarah DiGregorio taught us how to get cheap oysters and bubbles and shuck the oysters.
This week, in our final cooking tip from Buddakan (75 Ninth Avenue) Exec Chef Lon Symensma, we get advice on cleaning live oysters and clams. Symensma recommends placing the shelled creatures in cornmeal and water. They will eat the cornmeal and spit out the sand. Then they’re ready for shucking or steaming. Yum!
This article from the Village Voice Archive was posted on January 23, 2009