Dick's Amazing Stuffed Clams
This rich clam-and-sausage-packed recipe comes from the late Dick Ames, a friend of Martha Greenlaw's who adored cooking. "He was a big man," Martha says. "You know he loved his food." Dick preferred using large, tough quahogs, though you can substitute any chowder clam. "Quahogs have an amazing flavor," Martha says, "but they're only good if they're cut up. You can't steam them and eat them."