She could taste the ocean in the clams. She realized how cliché
that sounded, but it was the truth. She didn’t mind that she would get an
occasional grain of sand with her bivalve; it let you know they really came out
of the water.
The clams were salty. They were cooked with onions, garlic,
and tomatoes, which softened the salt water taste and added a contrasting
texture that she thoroughly enjoyed. It was easy to overcook this particular
clam dish, which left the clams rubbery and somehow ruined their natural
flavor, but done correctly they were soft and succulent.
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