Just Folks. Bryan's White Clam Sauce
Bryan was a clam digger for years during his youth and so this sauce is a nostalgic summer throwback! You can really taste the brine in his sauce adapted from a classic recipe. Bryan uses Long Island white wine, garden grown parley and top neck clams from Moriches Bay. It is a labor of love as he begins by opening 3 dozen clams by hand.....accompanied with his favorite libation after work in the backyard.
Editor's Note: While you can see all the ingredients here, Tina promises to share Bryan's recipe with Hummingbird soon!
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