Hi,

My husband and I are new to the area and to clamming in general. We took advantage of the 'free fishing weekend' yesterday and went clamming. We were looking for manilla or little neck clams but while we were at the beach everyone seemed more interested in the bigger clams that we later learned were butter clams.

Our little neck clams seemed to fair well but all the butter clams we got died. We soaked/stored in the fridge them in salt water with corn meal (too much I think). So sad and disappointing!

So, what's the best way to handle the butter clams?

Also, do you eat the whole clam neck and all or do they have to be cleaned like a razor clam?

Lastly, suggestions for cooking butter clams?

Thanks so much for any help and sorry for all the rookie questions.
~Heather