Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson’s Bar and Grill. Among other marvelous presentations was its steamed Manila clams.
Do you suppose its chef, Brendan Callaghan, would share his recipe?
Robert E. Tumelty
Dear Robert: Hudson’s Grill was happy to share its recipe for steamed Manila clams, which we’ve adapted below.