Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.
I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.
Making tips on top of an hourly wage got me hooked on waiting tables.
Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.
After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.