I've made this Ligurian dish before, but I've been craving "shrimps" after the wonderful shrimp pie at Pepe's, so I decided to make a shrimp stock to steam the clams open and poach the shrimps in.
I bought some shrimps head on and used the head/shells to make a phenomenal stock - just sauteed down with basil stems and simmered with wine. Such a beautiful color and I can see a ton of uses out of this uber flavored stock - soups, pasta, fried rice, etc.
Any who, a huge hit with the in laws and their friends from Taiwan said this was better than any Italian meal they had in Taipei :)
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