Cockles with Beans and Tatsoi in Garlic Broth; Lemon-Thyme Muffins
Fast, easy, and synchronized by lemon. That's what I'll call this gorgeous meal.
Beer-Braised Chicken Wings with Clams and Chickpeas; German Potato Salad
Can we eat a soup with our hands?
Braised Pork and Clams; Pearled Farro with Hazelnuts and Greens
A smoky, Bulgarian, red pepper paste has opened my eyes to a new way of living.
Clams with Israeli Couscous and Wilted Swiss Chard and Mushrooms
Everyone loves Israeli couscous. If you remember this, you will always be a fantastic cook and party host.
Okonomiyaki and Miso Clams
Dried bonito flakes make a veggie/meat stir-fry taste like smoky ocean and clams are the best seafood in the world.
Salami and Spinach Stromboli and Oyster-Stuffed Artichokes
This meal became a combination of sensibility and outrageousness.
Classic Clams Casino, Fricassee of Chanterelles, and Zucchini and Spinach Gratin
I've had a good record with clams -- I've made a wonderful chowder, fantastic steamed clams, and clam sauce. My family is crazy about clams, so it made sense for me to finally tackle the "Classic Clams Casino," from the October / November 2011 issue of Fine Cooking.
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