Photo by: Anna Williams
Foie Gras-Steamed ClamsFoie Gras-Steamed Clams
At the Greenhouse Tavern in Cleveland, chef Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says."I just put the clams, foie gras and vinegar in a pot and just let them get to know each other for a while."