Lamb ‘n’ Clams pairs Manila clams with North African merguez lamb sausage in a dish that also includes garbanzo beans, charred broccoli and a dab of harissa aioli. (Anne Cusack / Los Angeles Times)
“Steamers” (soft-shell clams) are served in drawn butter and clam broth. (Al Seib / Los Angeles Times)
“Jo’s wicked good chowda” is served as a chowder sampler with Manhattan, New England and Rhode Island chowders at Connie and Ted’s. (Al Seib / Los Angeles Times)
Steamers and the chowder sampler. (Al Seib / Los Angeles Times)
Spicy clams in guazzetto are dressed up with pigeon peas and `nduja (a spicy Calabrian sausage) with garlic crostone to dip in the ruddy juices. (Susannah Kay / Los Angeles Times)
