Steamers are on sale for a couple bucks a pound, the mostly-cod-mystery-fish “chowder mix” looks fresh and is a whopping twobux a pound, littlenecks are reasonable…

Let’s see, hey a bottle of Gewürztraminer on my rack that I keep meaning to open, tinned tomato, oregano, onion…

Soak the clams in saltwater before steaming in some delicious wine and bayleaf while the salted fish cooks to barely done in a skillet, onion and garlic in to sweat after fish is removed, tomato chopped and in to deglaze and reduce with clammy-wine, seacritters back in before tossing with pasta. Tasty.

The wine was a St. Christopher 2011 that came recommended from the local wine-merchant a year or so back.



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