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USA, chef, National Seafood Month, Park Hyatt, Washington, D.C., sea clams
Marine Stewardship Council
Sea Clam ceviche prepared by Chef Troy Knapp of the Blue Duck Tavern/Park Hyatt Washington, D.C. for the Wild American Seafood Dinner to kick off National Seafood Month 2018
Non-commercial use only.
Credit: Marine Stewardship Council