Littlenecks in the summertime here in Manomet: guests are in charge of their own littlenecks if they choose to grill or steam them. The only time I like to eat these things is when they’re swimming in herb butter white wine sauce and served with good bread, pasta, and Pinot Grigio.
Necessary ingredients for my own personal littlenecks binge: chopped garlic, scallion, parsley, and basil; butter, olive oil, white wine, tomatoes (optional), lemon, etc.
...floating in anticipation...
...say, "ahh"...Salmon cakes, or Scallop ‘n’ Potato cakes, or…
I used to work at a wholesale seafood supply place where free crabmeat was part of the benefit of working for such a crazy industry. I would make crab cakes with wild abandon. But scallop ‘n’ potato cakes, or salmon cakes…they’re just as tasty and the binding ingredients and spices don’t vary much. Served with a sauce and lemon, they’re summery and filling.
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