“While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.”

American executive chef, restaurateur, author, and radio talk show host

Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host. He won the James Beard Award for Best Northwest Chef in 1994 and the James Beard Award for Best Restaurateur in 2012. He wrote Tom Douglas' Seattle Kitchen, which was named Best American Cookbook by the James Beard Foundation and KitchenAid in 2001. In 2005, he appeared on Iron Chef America on the Food Network and defeated chef Masaharu Morimoto.