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Fired up for fish

Jasper White knows a thing or two about grilling to perfection

Lobster tails drizzled with oil. Jasper White and his grilled oysters. Lobster tails drizzled with oil. Jasper White and his grilled oysters. (Photos by JOHN TLUMACKI/GLOBE STAFF)
By Jonathan Levitt
Globe Correspondent / May 23, 2007

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In the Summer Shack kitchen, owner Jasper White is grilling Cape Cod littlenecks over a wood fire. When the clams open, their sweet frothy juice drips over the edges of the shells. A little garlicky butter and they're ready to eat. {bull} This is White's kind of food, what he grew up with and what he loves to ... (Full article: 1138 words)

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