The weather was just a perfect summer day. Naturally, it was dinner
cooked on the grill and enjoyed on the deck

Grilled shrimp
Marinated in tequila, lime juice, olive oil. Put on skewers and
grilled, then drizzled with lime juice.

My neighbor gave us a couple of pounds of clams they dug.

First I prepared a sauce for them that is adapted from a Jasper White
recipe.

Cut a stick of butter into pieces
In a quart saucepan melt three tablespoons of the butter and when hot,
add three teaspoons of chopped garlic and sauté for about a minute.

Add 1/4 cup of white wine
1/4 cup heavy cream
Reduce by half

Add in the rest of the butter slowly and stir to keep in mixed.
Turn off the heat and add tablespoon of chopped chives, salt and pepper.

Put the clams on a hot grill and cook until they open. Split off the
top shell and spoon in some of the butter sauce.

We had a salad, bread, bottle of pear wine from Nashoba Valley Vineyard