Clams

Eastside Road, August 19, 2016—

ALMOST AS GOOD as mussels. Well, cooked like this, quite as good as mussels. Cook outdid herself tonight.

And the recipe came from Martha Stewart's magazine — which has been the source of a fair number of good dishes over the years. Here's what's in that generous bowl: a clove of garlic, an Italian sausage, a few small potatoes cut in half, a small bulb of fennel sliced up, a leek also sliced, some Pernod, a little clam juice, a pound or so of clams, a tomato cut into wedges, tarragon.

It all got cooked in the black iron skillet, and it was delicious.

Green salad; then a nice version of Flo Braker's buttermilk cake as baked by Mary Jo. Decked out with strawberries from Lucero Farm, bought yesterday at Berkeley's market.

Carignane, Preston of Dry Creek, 2013

☛RESTAURANTS VISITED, with information and rating:  2016   2015