Quahogs, Littleneck, Topneck, Cherrystone, Chowder, Mahogany........Arbequina, Aloreña, Hojiblanca, Picual, Verdeja, Verdial. Do you know what all these names have in common? They’re all varieties of clams and olives, respectively. And what do they have in common? Well, not much actually, but when you put them together they can make the perfect combination.
You know when someone asks you "do you know how to cook?” Well, now you can answer them with your head held high: "Yes, I do, why not come to my place and I'll show you?"
Imagine the surprise they’ll get when they see that it’s not out of a can. Besides being super tasty, it’s also healthy, since this recipe is worthy of belonging to the Mediterranean Diet, where Extra Virgin Olive Oil from Spain is a fundamental ingredient.
Get ready! From now on you’ll be the most popular host ever.
TIP: if you’re serving the dish on a slate, you can use the Extra Virgin Olive Oil from Spain to give it a bit of luster. Dampen a napkin with some olive oil and rub it over the slate to give it the shine you want.