Chef Liz heads out in Duxbury Harbor

to dredge oysters and then cull them

back at her floating house.

 

She then visits her friend,

Executive Chef Rico DiFronzo,

of the iconic Union Oyster House in Boston.

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There, she learns proper shucking technique

and then returns to The Studio Kitchen

to make some of her favorite oyster dishes.

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Here, take a peak: