Pimentón Clams and Pig Face

This post is a shout-out to my peeps in the shellfish dept. One of the benefits of helming FOTL is the opportunity to share my experiences with others keen to forage and cook wild foods—a recipe for good times in the outdoors, with fun people.

My shellfish classes, in particular, have escalated (perhaps as word has gotten out and each subsequent class is intent on besting the previous one)