For dinner, Glenn had procured some steamer clams from Maine. He fed them some cornmeal, a trick to help clean away all the sand and grit. They were delicious in drawn butter.
Glenn also used the cornmeal for pan-fried smelts. At the East Coast Grill, we called them “fries with eyes.”
I fell into the trance of Glenn’s stove-top cooking and captured some of the magic on video.