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by Sydney Bender
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Tina's style of cooking is simple and straightforward: "I use great ingredients with beautiful vibrant color, and I don't handle them too much."
The ingredients for Tina's Succotash chowder with littlenecks can all be locally sourced. Before you go clamming, get a shellfish license from your town.
Tina recommends using stainless steel mixing bowls. They're lightweight and easy to clean.
© 2011 Edible Vineyard