We're loving this vibrant spin on steamed clams from Joe Isidori. The Long Island chef arranges littlenecks on a bed of soft cabbage and bacon lardons, then adds his bracing housemade kimchi and a scattering of fresh herbs. If you make the Korean condiment tonight, it will be ready for when you tackle the rest of the recipe this weekend.
Don't want to do all that work? You can enjoy this dish at tonight's Beard House dinner instead.
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Spaghetti with Steamed Clams and Broccoli
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