In this baked clams recipe from chef Jeremy Sewall, the clams aren’t hidden; they’re given texture with minced apple, which brightens their flavor. Shucking clams takes some finesse—there’s no shame … Read More
Sometimes called “beggars’ purses,” we prefer the optimistic “moneybags.” We used shrimp in this recipe because it’s a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if … Read More
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