We picked up some clams at Stew Leonard’s, too, so it was use-it-or-lose it time. We used it. We made Linguine alla Vongole. Greg said it was the best version ever.
I don’t know what made it so good, except for maybe parsley from the garden?
We enjoyed it on the porch’t:
And then we had to take cover in the air conditioning inside. We went upstairs with some camembert from the Hudson Valley Sheepherding Company and our own apricot jam:
We drank a little Belgian framboise and tried to stay cool.
