I like to think of this as a don’t-mess-with-the-classics recipe: linguiça, onion, garlic, and parsley. The not-so-secret ingredient? Straight-out-of-the-box stuffing mix.
A summery clam dish cooked in pans (cast-iron works well) on the grill is flexible; use whatever fresh ingredients you've brought back from the markets to enhance the sauce.
Grandpa’s chowder was Rhode Island style – a clear, water-based broth loaded with onions, celery, potatoes, cracked pepper, just-harvested clams, and, to my mother’s chagrin, extra salt.
Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.
Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.
