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Chef Michael Cimarusti brings the heat to baked shellfish
A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say mmmm, every time.
By Michael Cimarusti
November 2, 2013