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Clams and mussels in Tomato broth

Clams and mussels are two very popular shellfish all over the world. There are many ways that they can be prepared. I remember that one of my favorite ways of eating them was a long time ago in Spain in a town called Tossa De Mar, about an hour north of Barcelona. Each individual mussel was covered in a spicy tomato sauce. What kind of patient cook would go through such a preparation for each single mussel? Well, someone who wants make sure you still remember his delicious recipe fifteen years later! In Italy and all over the Mediterreanan, clams and mussels are very commonly paired with pasta. Very popular are the linguine with clams in a white wine sauce. Another intriguing and very tasty way to have clams is the clam chowder, a dense, creamy soup very popular in the Northwestern region of United States One of my absolute favorite way of eating clams and mussels, however is very particular to the northern Italian region. The term used is "cassiopipa" and it indicates a terracotta container where originally the clams and mussels were cooked on a low heat on traditional fishermen boats. Here you can make your own clams and mussels in a delicious tomato broth.