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At his new Manhattan Beach restaurant, Fishing with Dynamite, chef David LeFevre’s menu is broken down into old-school and new-school dishes. And while we were impressed with classics like blue crab cakes and reliable clam chowder, it was his modern take on timeless steamed clams that really got us going. To make the simple meal more interesting, LeFevre spikes his broth with harissa (North African chile paste) and adds slices of linguiça sausage to the pot. We served ours with pieces of toasted focaccia to mop up the delicious broth.
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