Our family loves New England clams in any form. Deep fried of course while visiting the shore with lots of tangy tartar sauce. Or steamed with all the dunking and slurping rituals. We’ll find them in a silky chowder, tossed in a simple white wine and garlic sauce over spaghetti, and in clam dip, too, … Continue reading A ‘Stuffie’ you ask? In New England, that means clams!