Philips Seafood’s Cook, Crack and Eat Clam Bake Class is held monthly in the Baltimore harbor and it’s a first-class session adorned with fine wines, delectable appetizers, and, ofcourse, the most scrumptious clam bake in the area.
It’s hard not to get engulfed with a breadth of knowledge on quality seafood, imported foods and on addictive appetizers from this class since it’s taught by a veteran chef who has worked for Philips since 1998 and who masterfully knows how to handle his “lively” ingredients.
In between being served soft but tart Crab Dip, robust Salt & Pepper Calamaris, and rich Crab Stuffed Mushroom Cap appetizers; everyone was served fine red and white wines that paired well with certain seafood items. For an hour-long cooking class, students learned:
Philips Seafood Clam Bake Tidbits
When you cook lobster, make sure it’s lively.
Best snow crabs come from New Finland.
When you purchase shellfish, make sure all scales are intact and it doesn’t smell fishy.
When you make your clam bake, try to add white corn, lemon, parsley and red potatoes.
White wine always compliments seafood dishes. So make sure you have plenty of it for your own clambake.
Baltimoreans also had a great opportunity to network with fellow seafood addicts in a refreshing atmosphere free of boisterous noise, loud music and of tight space–to socialize freely, ofcourse.Though the clam bake is made for two, there’s truly enough for four. If you want to learn more about Philips Seafood’s Cook, Crack and Eat Clam bake class please visit them at:
301 Light Street
Baltimore, MD 21202
By Sherryn Daniel