On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:

> On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>
>> Pandora, could you please share how you do spaghetti clams? It sounds
>> really good and I would like to try it.
>>
>
> Pandora's pasta with oil and garlic (adding some bottled clam juice,
> white wine and chopped parsley) would be a good beginning with clams.
> I don't use fresh.... so I open up cans of whole... found in Asian
> grocery stores.

Have you ever tried the pasteurized clams in the refrigerated section?
That's what I use for chowder. I think they'd be good lightly sautéed in
olive oil, perhaps along with the garlic.

--
Wayne Boatwright *¿*
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Okay, okay, I take it back! UnScrew you!