Wayne Boatwright wrote:

> 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.
>
No, I haven't and the reason being is we live in a very small community
with very limited choices and pasteurized clams is not one of them I
love visiting DD where she has this totally awesome grocery store. I
could get lost in there for days! The even have okra, fresh horseradish
root, and then you should see their sea food section. I love shopping
there. I couldn't even get whole cloves here a few days ago when I was
making ketchup