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When our clams in brine get a shout out on NPR member station KCRW, it's cause for celebration.
Good Food host Evan Kleiman professed her love for them as a way of getting (just about) as much flavor into her chowder as with fresh clams, but with far more ease. Always nice. The chowder discussed on Press Play with Madeline Brand? Rhode Island Clear Chowder, "the purest of the form", absent tomato sauce or cream, light but filling, "the type a fisherman might make on the boat". The recipe? From chowder champion and 2-star Michelin chef Michael Cimarusti, harkening back to time with his grandparents in Rhode Island.
Our clams in brine? Plump, picked from the sea, carefully cooked and packed in only water and salt; the ideal option (that can be stored in the pantry and used at a moment's notice) for the above.
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