Scoma's is a seafood restaurant right on the water in Fisherman's Wharf where they are able to remain true to their motto "pier to plate." Everything is fished fresh. Watch Chef Gordon Drysdale show us how to prepare one of their most popular appetizers smoky clams on toast.

Cooking with the port is a series of videos developed by Slow Clap and the Port of San Francisco to highlight the amazing restaurants that sit on the water front.

Our role: Creative development, Pre-production, Production, Post-production