Seafood restaurants are common in the Wilmington area, but Seabird chef Dean Neff’s hyperlocal focus has now helped him become the first local chef to land on the list of Outstanding Chef ...

Combine the lemon and lime juices in a glass mixing bowl. Add the clams and let sit for 2 minutes. Pour the citrus juices out while keeping the fish in the bowl with a large strainer or slotted spoon.