Episode 116: Shell-ebration

Jacques Pepin with his daughter and granddaughterCrab Cakes with Avocado Sauce are a hit with Jacques’ granddaughter Shorey, who shares a taste with him in the first segment. Then Jacques and Claudine reminisce about times-gone-by at the seashore hunting for clams and shellfish as they prepare dishes of Oysters Madison, named after the town where he lives, and Mussels Poulette and Gratinee using wild mussels. Finally, he breaks open some huge clams (after setting them in the freezer for a while) and prepares crispy Clam Fritters.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)

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  • Irene

    Clam fritters are amazing! We used canned clams from Costco since it is hard for us to get large, fresh clams. These fritters are so good!