Our Summer Stuff series continues with a look at more fun ways to enjoy summer in the city. This week, Chef Rebecca Charles of Pearl Oyster Bar tells how to pick, prepare, and enjoy summer seafood—from lobster to oysters to clams. She's the author of Lobster Rolls & Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine, written with Deborah Di Clementi.
Last fall, champion oyster shucker John Bil, from Prince Edward Island, demonstrated his skills on the Leonard Lopate Show. He and Chef Ted Grant, an instructor at the Culinary Institute of Canada, explained the ins and outs of oysters and shellfish. Listen to that interview here. Watch the video!