Pair a sweet-salty sauce and fresh corn with meaty seared sea scallops and ginger rice.
Susie Middleton
So easy — and it tastes like the best milkshake from your favorite soda fountain. You can fancy it up if you like, too.
Abigail Johnson Dodge
This is a summer go-to at our house. I flavor the clam broth/poaching liquid according to my mood and use whatever fish is freshest. Sometimes I start off by rendering bacon or chorizo; other times I add olives or preserved lemons. Any meaty, white-fleshed fish will work: cod, halibut, sea bass, striped bass, red snapper, etc. (I find oily and dark-fleshed fish too strong tasting and avoid super delicate fillets.) The cooking time will vary according to your choice – just keep an eye on things and cook the fish until it is opaque and flake-able.
Serves 4
Catherine Young
Try this recipe for a different take on the usual clam dishes, and serve with homemade clam dip.
Catherine Young
Clam cakes, a favorite of mine growing up, are pan-fried like crab cakes. They are a fun addition to a “full–New English” breakfast, but also work for lunch or as a first course.
Makes about 8 small cakes
Catherine Young
You can use any size hard-shell clam for recipes that call for chopped clams. Off-Island, littlenecks are the easiest to come by, so I’ve written the recipes with them in mind, but adjust according to what you have. If you’ve gathered your own, Bert Fischer recommends scrubbing them thoroughly. If you bought yours, they will likely be cleaner, but you’ll still want to give them a good rinse and a half-hour soak in cold water. (Either way, never keep clams in a sealed plastic bag – they need to breathe.)
Yields about 1 cup chopped clams and about 1 cup clam broth
Catherine Young
It doesn't get much fresher.
Susie Middleton
You can makes this perfect summer combo - with a little Tahini-Lime Drizzle - from scratch or with leftovers.
Susie Middleton
