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Clams

(post, Kim Carlson)


primary-image, l

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?