Clams with Crispy Ham & Butter Beans

In this recipe the meat is a seasoning not a main component—that little bit of cured pork is key to bringing depth to the briny, light clams. You’ll learn how to cook shellfish with confidence, build a flavorful broth, and balance smoky, briny, and rich elements into one satisfying dish.

Instructor: Lindsay Smith

Is this a demo or hands-on cooking class? This is a HANDS-ON cooking class. Instead of group cooking and family style eating, everyone will now have their own station, utensils, equipment, and ingredients.

Please check the Co-op Website for a complete list of FAQs including directions, what to bring, and our cancellation policy.

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