Check out my Washington Post Column, “A Clam Stew to Warm the Cockles of Your Heart.”

This recipe for Clam and Chorizo Stew with Grilled Bread from my monthly Washington Post column makes a quick Sunday (or any day) meal. Clams are delicious no matter how you eat them. But when they are steamed, they generate a swell little bonus: a succulent broth. This makes your job easy. You’ll find the recipe here.

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