Seafood played a significant role in Anthony Bourdain’s early experiences. While on a childhood trip to France, he savored his first raw oyster plucked directly from the sea. In his 2000 memoir, “Kitchen Confidential,” Bourdain described the experience of slurping down the plump, briny bivalve as a glimpse into “the future.”
These formative moments are depicted in the recent film “Tony,” directed by Canadian filmmaker Matt Johnson and released in cinemas nationwide on August 14. The movie dramatizes Bourdain’s time working in a gritty dish pit at a fish restaurant in 1970s Provincetown, Mass., during three transformative summers.
The film does not idealize Bourdain, the renowned chef, writer, and host of popular TV shows like “Parts Unknown” and “No Reservations.” Instead, it delves into Bourdain’s pre-fame persona, portraying him as a reckless and lost teenager who eventually finds a sense of purpose in the chaotic kitchen environment.
Throughout the narrative, Tony, played by Dominic Sessa, navigates mishaps like injuring his hand while learning to shuck oysters, enjoying hearty squid stew, attempting a complex lobster thermidor to impress a love interest, and organizing a successful clambake fundraiser that unites the community on the beach.
Just a year before his tragic passing in 2018, Bourdain appeared on the CBC talk show “The Goods” and shared his personal recipe for clams with chorizo, leeks, tomato, and white wine. Inspired by his Provincetown summers, this dish is now revisited for those inspired by the movie “Tony” and craving a seafood extravaganza.
Pairing Bourdain’s clams with crusty bread or serving them alongside other crowd-pleasers like lobster rolls, calamari salad, or a range of seafood options can elevate your dining experience. These recipes, akin to Bourdain’s ethos, are generous and straightforward, catering to both intimate gatherings and larger feasts.