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How to Cook ShellfishHome Cooking New York »
This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
236 West 26th St #601
(Btwn 7th & 8th Avenues)
New York, New York 10001 (Map)
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- Class Level: All levels
- Age Requirements: 13 and older
- Average Class Size: 10
What you'll learn in this seafood class:
Students will learn the basics of buying, storing, and cooking shellfish to tender perfection.
This is a great follow-up to our How to Cook Fish class or for anyone who loves their shellfish.
Learn to make:
- Spaghetti alla Vongele (classic white clam sauce)
- Braised Shrimp Puttanesca
- Steamed Mussels Provencal with Garlic Croutons
- Seared Scallops with Roasted Red Pepper Coulis
Refund & Cancellation PolicyWe are sorry that we cannot issue refunds for classes, but you may send someone in your place or choose another class if you cannot make it for any reason. We do require at least 48 hours notice for us to provide credit for another class, otherwise we are left with an empty spot and not enough time to refill if off the waiting list. For snowy days, please call Coursehorse at [email protected] or 212-729-4088 and we will let you know if the class is still being held. Thank you for understanding.
Teacher: Jennifer Clair
In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Prior to MSL, she worked in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from Peter Kump's New York Cooking School (since renamed The Institute of Culinary Education) in 1998 after receiving a full James Beard Foundation scholarship. Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC. She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan. Jennifer is also the author of the new cookbook, Gourmet Cooking on a Budget (Globe Pequot Press, 2010).
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School: Home Cooking New York
In May 2002, Jennifer Clair founded Home Cooking New York (HCNY) after years of working in the culinary industry. HCNY provides private cooking classes to students in their home kitchens and offers public classes at their two cooking schools in Manhattan and the Hudson Valley (Beacon).
About our Manhattan...
CourseHorse Approved School
This school has been carefully vetted by CourseHorse and is a verified NYC educator.
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