Clams Casino has a paperwork problem. A Rhode Island maître d' named Julius Keller claimed to invent the dish at the Narragansett Pier Casino in 1917 — but a January 1900 menu from the Central Park Casino in New York City, held in the New York Public Library, predates him by 17 years. And neither one was a gambling house.We dig into both origin claims, the Portuguese-American "stuffies" tradition in Rhode Island that may pre-date both, and how to take a working man's ingredient and dress it up — a three-way move on the pork, a strong opinion on breadcrumbs, and a rethink of which booze actually belongs in the topping.We pair it with the Central Park Casino — an aquavit dirty Martini with a pureed olive brine, named for the 1900 menu that started the argument.For the full recipes and more, become a premium subscriber at <a href="https://sauced.supercast.com/" rel="noopener noreferrer" target="_blank">https://sauced.supercast.com/</a>Follow us on Instagram: <a href="https://www.instagram.com/sauced.pod/" rel="noopener noreferrer" target="_blank">@sauced.pod</a>Thanks to all of this week's partners:Mezcal Ultramundo: <a href="https://pkgdgroup.com/post/ultramundo/" rel="noopener noreferrer" target="_blank">https://pkgdgroup.com/post/ultramundo/</a>Underberg: <a href="https://underbergamerica.com/" rel="noopener noreferrer" target="_blank">https://underbergamerica.com/</a>

Beer Can Chicken

What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague.

Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. 

Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. 

New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.