Too tiny manila clams
steamed in delicate salmon stock
made hearty
with fistfuls
of chopped garlic,
Italian parsley,
hot smoked paprika
and dill fronds;
served with a blonde from Beaune
and mopping up bread
studded with sesame.
#california #birthdaymonth #simplepleasures (at Point Reyes National Seashore)
Heritage Culinary Artifacts