Eatin’ Up in the Low Country

Thursday we bought fifty live Little Neck clams from Bulls Bay Seafood for $3 a dozen. I went to a fair degree of trouble creating a classic Clam Linguine, shells and all, right there atop the pasta. I used bits and pieces of recipes to accommodate missing ingredients, but it turned out more than good enough to serve Salvatore Tessio, may he rest in peace.

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