Jacques’ summer itinerary always includes friends, fishing and cooking the wonderful bounty from the sea. He begins with a Grilled Snapper with Olive Topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways…the result, Top Neck Clam with Vinegar and Scallion Sauce, a tasty appetizer and Gloria’s Linguine with Clam Sauce direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable Cod in Light Cream Sauce.