The Local Palate shares a delicious and fresh seafood recipe of little neck clams steamed with parsley butter and grilled sourdough.
Buttery goat cheese accentuated by garlic oil, chimichurri, and roasted radishes spread across warm crusty bread: your next appetizer!
See how Jeremy Sewall of Boston's Row 34 improvised a twist on steamed littleneck clams and created a crowd-pleasing appetizer.
Visit Sevierville, Tennessee Court Avenue and Bruce Street intersect just south of the Dolly Parton statue, beckoning visitors to historic downtown Sevierville, Tennessee. This is a true downtown—with a working courthouse built in 1896, quaint shops in historic storefronts, and restaurants that work to combine the old [...]