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."Plus: More Seafood Recipes and Tips
Briny clams are wonderful with white wine, but the pepperoni, chorizo and Italian sausage in this recipe want red, so rosé is the answer, and New World rosé specifically, because those bottlings tend to be bigger and fruitier than their European counterparts.