On Sat 17 Sep 2005 12:51:15a, Pandora wrote in rec.food.cooking:

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> 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.
>
> Is it difficult to find fresh clams, there in America?
> Pandora

They're easily found on the coast. They are shipped inland, but freshness
varies.

The chilled pasteurized clams often have a fresher taste than the clams
that are shipped in.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!