Top | my kitchen
(post, Kim Carlson)
No. 4 Right this moment, I feel like eating a big bowl of steamer clams, cooked in white wine and butter, with a bit of parsley and garlic, and a nice loaf of bread to dip … It must be lunch time — although truthfully, I wouldn't turn clams down anytime. My daughter was for many years a picky eater — too much mac 'n' cheese, too many baguettes, too many Goldfish. (I know.) But presented with a bowl of steamer clams, she would always dive right in. It wasn't even hard to get her try them. (Was the gateway the broth + a hunk of bread? I don't remember.) A's not so selective any more — and she still loves clams. But then again, who doesn't?