How Chef Jacob Harth Sources Erizo’s Menu on Oregon’s Coastline | Eater
"Intertidal clam beds where dark-shelled butter clams are dug up by hand with a shovel and scooped out; these clams are large, shallow-burrowing and prized for their deep pink-to-red meat. The chef uses the best sections raw on a shellfish tray, while other parts—such as the adductor muscle and the gut bag—are incorporated into preparations like garum to extract flavor. The clams are regarded as among the most delicious and versatile bay clams and are an important hand-harvested component of the restaurant’s coastal-focused menu." - Tove Danovich
