Dish Dining Guide


Winter 2012

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FEATURE

The other Lowcountry bivalve gets its day in the sun

Stratton Lawrence

Timing is everything, and with clams, there’s no room for error. In the kitchen at La Pizzeria, tucked into a Coleman Boulevard strip mall, chef Zaza Nakaidze prepares a pan with extra virgin olive oil and garlic. He reaches for a handful of clams, gently adding the tightly sealed two-shelled morsels to the simmer before splashing in a few ounces of white wine and a handful of parsley. After three minutes, he pours in a bit of veggie stock and covers the pan. Checking back two minutes later, the clams have released their tight grip and opened wide.

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