Every summer my family goes to Cape Cod for a week or two of vacation, where we laze about, swim, and (perhaps most importantly) eat. We try to get in a clamming expedition at least once each summer so that we can make Clams Casino with super-fresh clams. Digging in sandy glop for delicious bivalves can leave your toes cut from shell pieces and blackened from the muddiness but in the end, these hot, broiled clams are worth every scratch. Invite some friends on a summer's eve, and slurp up some savory shellfish as the sun goes over the yardarm. <br /> <br />(I feel I should note here that I have no idea where this recipe comes from-it's just a thing we've always made. It may have official origins elsewhere; anyhow, this is my family's version)

Share: