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I developed this recipe while we were on vacation on Tybee Island a few years ago. I was sitting on our dock reading about clams and realized there was a clam bed right off the dock. One hour and one pair of muddy shoes later, we had three dozen beautiful quohogs in a pot simmering. Of course, if you don't have a dock or simply don't like to get muddy, I've adapted the recipe for canned clams. If canned, use 3 6.5 oz cans.
Units: US | Metric
Serving Size: 1 (286 g)
Servings Per Recipe: 4
The following items or measurements are not included:
light balsamic vinaigrette salad dressing