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Briny clams get a kick from fresh horseradish and herbs Christian Reynoso FacebookTwitterEmail 2of2 While I was paying for groceries at the market, a cashier I’ll call Kate picked up my crinkly paper pack of clams and asked, “How do you cook these things? You broil them, right?” I thought for a second and in elongated speech, said, “Suurrre you couuuld, but, I’m just going to simmer them in white wine, butter and garlic until they pop open. It’s very easy!” A light seemed to flip on. Her eyes lit up, her eyebrows lifted and she smiled (I think) under her “Finding Nemo” mask. She said she’d try cooking them like that sometime because she needed “new dinner ideas” which felt like a small, unintended victory.

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