Barbara Delinsky Quote

Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of parsley and thyme. Other fried clams couldn't compare.

Barbara Delinsky

Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of parsley and thyme. Other fried clams couldn't compare.

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