But she'll be back tomorrow and so my meal-making responsibilities resume Sunday. Fortunately, we dug hardshell clams (locally called "quahaugs") last weekend at the edge of Buzzards Bay and I have enough left to make white clam sauce. Done right, this is a marvelous meal, mixing the very briney clam juice with the rich olive oil, and the pungency of fresh garlic and jalapeno.
The Spring kiln Opening
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