Long Island Local - CLAMS: Little Necks with Spicy Broth & Baked Stuffed Clams bread This high-hydration dough uses a

This high-hydration dough uses a potato to create a surprisingly light and airy bread

Celery and Onion

Baker has enough cavities to bake eight rolls at once

spiced rum sauce

and savor the experience

Long Island Local - CLAMS: Little Necks with Spicy Broth & Baked Stuffed Clams bread This high-hydration dough uses aDescription: Introducing our Long Island Local Cooking Series, we will explore all the freshest produce, fish and game from our back yard. In this class we will be preparing 2 types of clams found in our local waters. Little Necks & Quahogs. Menu: Little Neck Clams in a spicy saffron tomato broth, served with our homemade crusty garlic bread Baked Stuffed Clams Garden Fresh Veg and Salad from local markets Summer Berry Tart