Until last April, I had never really tried clams or mussels. That changed when we stayed at the Winchester Inn in Ashland and our free chef’s choice appetizer coupon got us a big, steaming bowl of mussels and clams. And lots of hot bread. jwa and I both made slight faces and then each kind of shrugged and dug in.

Things I learned that night:

1. wine and butter make anything tasty
2. crusty bread is your friend
3. I like clams!
4. I am okay with mussels, but probably wouldn’t order a big plate of them

After being exposed to these four new tenets, I have been threatening to make some sort of clam dish at home ever since. jwa only encouraged this by getting me seafood forks as a stocking stuffer last Christmas. So, here’s some clams. But, it’s mostly salmon. But, hey, we’ve had it twice so far . . . → Read More: Fun with Mollusks: Salmon with Littleneck Clams and Garlicky-Buttery-Herby Wine Broth