The Boston Globe, August 11th, 2002
ONE-POT DISHES ARE AS OLD AS COOKING ITSELF and still the easiest way to make dinner, especially in summer's heat. In this region, at this time of year, the sea provides the main ingredient. Fill a pot with clams, then add potatoes and sausages, the way Portuguese fishermen have always done, cover with the lid, and set the pot on the stove to cook. As the clams open, they baste the potatoes and sausage with their briny juices, and you get a feast in 15 minutes. You can capture shellfish juices by steaming them in the pot, as we do with mussels in white wine. Then the cooking liquid and the swe...
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