Techniques » Shucking a Clam
Chris Parsons
Chris Parsons began learning about the importance of just-from-the-water fish at the age of one, when he accompanied his father (in back harness) on his first fly-fishing expedition. He’s still angling for the freshest fish available and serving it in preparations that blend honest, straight-forward flavors with haute-cuisine style at Parsons Table in Winchester, Massachusetts.
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