Baked Mercenaria Mercenaria... Aka baked Clams, or Quahogs

I have a fabulous supplier, close to me, of all manner of delicious goodies.  Oakleaf European actually make twice weekly visits to Rungis, in Paris, and return with fabulous things for restaurants all over the UK, and even fly somethings abroad for one or two special restaurants.  Depending on the season their warehouse smells of truffles, the sweetest figs, planters of aromatic mint, basil, and bunches of chervil.

Malaysian Prawn and Pineapple Curry

Hubby makes a LOT of curries - curries and tagines. He's often constrained by my need to eat fish or shellfish, but luckily there are any number of dishes from Asia and the Indian subcontinent which suit my requirements perfectly.  His favourite cookbooks are those by Atul Kochhar, Rick Stein and more recently my chum Dhruv Baker, and he also attended one of Atul's courses, and prepared a meal for the lunch service.  Hubby gained a number of useful insights into preparing curry, chief of which appears to be proper cooking of onions.  This recipe is actually a Malaysian curry, known as Udang Masak, and is based on one taught to Atul by Maria Mustafa...