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Beer Clams with Meyer Lemon, Cara Cara Navel, Satsuma Madarin

Beer Clams with Meyer Lemon, Cara Cara Navel, Satsuma Madarin

Clams are a mainstay item on the Granary menu but the preparation changes seasonally. He keeps the ingredients local by sourcing the clams from a seafood company that harvests from Breach Inlet, a waterway between the Isle of Palms and Sullivan’s Island. He deglazes the pan with the locally brewed Westbrook White Thai ale and finishes the dish with a handful of his housemade Chorizo sausage and Satsuma and cara cara segments.

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