Razor Clam Conserva and Seaweed Bring Ocean Vibes to This Dessert at Porto

While you might expect a 10-course tasting menu of conservas, uni, oysters, and all the rest of our favorite brine-y things to end on an ultra-sweet note, Executive Pastry Chef Shannah Primiano uses razor clam conserva brine and seaweed to keep the story of the sea going all the way through dessert at Chicago’s Porto. “When I tasted the brine, I instantly thought of that moment when you...