Now, except for my best friend who does not like any shell fish, I haven't met anyone who could say no to vongole aka clams.
Why not put the clams right on toast? Blistered tomatoes, sweet corn, calabrese salami, white wine and garlic.
Adapted from Emma Laperruque on FOOD52The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
How to make Clams & White Fish in Carrot & Saffron Broth.