On the menu...
From Mark Sapienza, inspired chef at the Langham Hotel in Boston, a great supporter of local growers:
"clams steamed with vinho verde and chorizo
(Littleneck clams from Woodbury Clams in Wellfleet, MA)"
From Chef Jody Adams, a master of the essence of flavor:
"Pat and Barbara’s perfect grilled littlenecks... andouille, toasted garlic bread"
From the amazing chef who brought us "Clams Johnson":
"Cod and littlenecks simmered with white wine, olive oil, potatoes and escarole"
From the dean of Boston seafood, Jasper White