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— Tom Colicchio"One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it."
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I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.
— Jim Himes
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Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.
— Louis Pullig De Gouy
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