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Over long holiday weekends I almost always crave New England lobsters and steamers, which is what I would be eating if I were back at home with my family in New Hampshire. So this Memorial Day weekend knowing I wouldn’t be able to find traditional New England steamers (they don’t exist in LA as far as I have looked) and lobster would be crazy expensive, I decided to make some simple and quick shellfish steamed in garlic, butter, and white wine. Not exactly a New England clambake, but close enough that I could get my hands dirty cracking into some delicious seafood, spend time around a table with good friends, and say thank you to all the wonderful service people who we honor on Memorial Day.
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You can substitute any shellfish you like in the recipe.
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