New England’s coastline is home to some of the world’s best shellfish: littleneck clams, mussels, and squid among them. Showcase it in two summer classics, a stew and big bowl of pasta. A Portuguese- style seafood stew the first night begins with chorizo and uses plenty of crushed red pepper. For another night, use the seafood stew in a riff on the Italian dish spaghetti alle vongole (with clams). They’re both ideal for a beach menu, after a day in the sun, when you want something nourishing but healthy.
SHOPPING LIST
(Seafood stew, spaghetti)
1 pound chorizo, casing
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removed and sausage sliced
40 littleneck clams (about 4 pounds)
2 pounds fresh mussels
8 small squid with tentacles
(about 2 pounds)
1 Spanish onion
10 new potatoes (about 2 pounds)
½ bunch fresh oregano
1 bunch fresh parsley
6 cloves garlic
Salt and black pepper
2 tablespoons olive oil
1 pound spaghetti
3 bay leaves
1 teaspoon crushed red pepper
2 teaspoons saffron threads
1 can (28 ounces) whole tomatoes
2 cups dry white wine
2 cups bottled clam juice
Valerie Ryan can be reached at valerie.ryan.j@gmail.com.