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servings:

The crabs should be dredged in flour, seasoned only with salt and pepper, and cooked in vegetable oil. You want to taste the sweetness of the crab, and not a lot of other stuff.

• 4 cups cold water
• 3 dozen cherrystone clams, scrubbed
• 1/3 pound good-quality bacon, cut into 1-inch pieces
• 2 medium yellow onions, cut in 1/4-inch dice
• 2 cloves garlic, minced
• 3 medium russet potatoes
• 1/4 cup white wine
• Coarse salt and freshly ground pepper

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