Chef Andrew Zimmern demystifies cooking clams, mussels and oysters–all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo–mussels cooked in a spicy tomato broth–served with lots of grilled bread to mop up the sauce. And finally, a classic way to enjoy oysters–raw with homemade mignonette and cocktail sauce.