Recipes – Science teacher

Ingredients

• 14 top neck quahogs
• 1 stick butter
• 1 celery stick chopped fine
• 1 medium onion chopped fine
• 1 tsp rosemary chopped fine
• Few sprigs of rosemary to flavor the butter
• ¾ cup panko, though could use a little more (it’s all I had)
• Red pepper flakes
• Some chopped garlic, not too much
• Some dry basil (my parsley patch seems to be gone)
• Gobs of Parmesan cheese, to make up for the missing panko
• Tiny splash of rosé wine for when your sauté goes south—it’s what was in the fridge, but it worked