From Chef Emily Hahn Recipe Makes 12 small portions in shell Ingredients: 1 pound peeled and deveind Tarvin white shrimp 1 dozen middle neck Folly River clams (heavily rinsed & washed) ½ stalk celery + the leaves (set aside for garnish), sliced a “nickel” width thick 2 large shallots, minced fine 2 bulbs fresh garlic, peeled and minced fine 3 large oil cured Calabrian chiles, chopped fine (found in grocery store in jar) 15 marinated artichoke hearts, cut into fourths 25 N