OH had Pork Belly and Bok Choy Claypot Rice, which had creat savoury flavour with Star Anise backnotes in the thickened stock.
I took Clams in Butter and Soy Sauce with Garlic Stems, which were brilliant. This style of cooking Clams id something I have replicated with Mussels and Clams at home a few times now and is really my favourite way of cooking Bivalves right now.
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