Cooking
fromwww.mercurynews.com
2 weeks agoTasteFood: Fend off the cool weather with buttery clams
Buttery garlic clams steamed in white wine with lemon, garlic, butter, and parsley make a simple, warming fall meal served with crusty bread.
The fatty ground pork that makes the spreadable salume such a tasty topping for pizza and pasta melts when it is heated up in a pan, blooming the Calabrian chile in the sausage's own fat. The result not only imbues the dish with a flaming red hue - that bleeds onto your fingers, if you're not careful - but adds a spicy, umami-rich flavor that is quite addictive.