Sunday, June 24, 2018

fresh from the farm

Picked up some little neck clams yesterday, the tag showing that they had been harvested from the clam beds on the Eastern Shore's Hungars Creek a day earlier.  Talk about fresh.  Tonight's menu calls for them to be served with a spicy tomato broth, something called acqua pazza in Italian cooking, that's crazy water to you and me.  Should be fun.

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