This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.
This is my family’s favorite Greek dish. Lamb is marinated overnight, then threaded onto skewers and grilled. The meat is served on a pita bread with a zesty, garlicky yogurt sauce. This can be served with a Greek salad and rice pilaf.