Cherry-stone clams are a medium-sized clam. Buy them fresh and alive. Don't seal the bag and store them on ice until you are ready to prepare them. Clean the shells with a brush under running water to remove dirt on the shells. Allow the clams to steam thoroughly with liquid and seasonings and they will open by themselves, ready to serve.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."