The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.