Clams with White Wine, Sweet Corn, and Basil
If you were to do a graph–and I’m not a graph person, so you’d have to help me out here–measuring the effort you put into a dinner vs. the pleasure you get from eating it, chances are there’d be a real corollary between the work put it in and the pleasure received (see, for example, lamb merguez with eggplant jam). Every so often, though, there’s an outlier: a recipe that’s so incredibly easy, so simple to put together, it doesn’t make sense that the results should taste as good as they do, but they do. And I’d wager that of all the recipes that fit into this tiny category, the ones at the very apex of “easy to do” and “good to eat” are recipes involving mussels and clams.
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