Amy visits Essex, MA, to learn about the history and legacy of shipbuilding in this seaside town. She also stops at Woodman's of Essex, known as the birthplace of the fried clam. And Richard Wiese goes off the grid in Woodstock, CT, at a woodworking shop where he and Meb Boden create a sauté spoon by hand. Then, Amy cooks up Rhode Island-style clear clam chowder.

Richard Woese heads to Chatham, Massachusetts to track a growing number of great white sharks that are swimming along the Atlantic coast.