RecipeMuncher

As the cooler months approach in Greece, the availability of shellfish also increases. Greece has it’s own mussels, scallops, cockles, razor clams and the subject of today’s dish, clams. Some of you may not have a good source (or any source) of fresh seafood so if you have to, use canned clams but to capture the true essence of this dish one should use fresh, live clams. There’s something magical about live shellfish. The liquor or broth that’s released when the shells op (...)