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This is Shutters’ version of shellfish chowder, with a few signature touches. First, we keep it on the light side—the clams and mussels bathe in a fragrant, miso-thickened broth. Next, we serve a portion of the seafood whole, so you have to roll up your sleeves to scoop the juicy mollusks from their shells. Finally, we serve our chowder in a lovely covered ceramic pot to preserve the delicious aroma. After all, presentation is everything here in L.A.
Note: Before putting fresh clams and mussels into the refrigerator, open up the paper they’re wrapped in to allow them to breathe. This will prevent the shells from opening prematurely.
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