About this Event
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.
Event Venue & Nearby Stays
Coop Food Store—Lebanon, 12 Centerra Parkway, Lebanon, United States
USD 28.52 to USD 65.87







