Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça—a Portuguese smoke-cured pork sausage—before they are stuffed back into their shells and baked until piping hot ...
Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And ...
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