Here is one from the American Bounty restaurant on the campus of the Culinary Intitute of America and the basic cooking method is the best way to steam clams that I have found. You will need:
1-2# 's little neck, or manila clams
2 andouille sausages (small dice)
1/2 cup sweet onion (small dice)
1T. fresh minced garlic
1/2 cup chopped fresh parsley
1/2 good beer ( I recomend an Alaskan amber)
1 good heavy sautee pan with a lid.
1 T. butter or olive oil
Heat sautee pan over high heat. Add butter and or olive oil.
Throw in your sausage and cook quickly till just browning.
Add onions and cook til transparent.
Now throw in your clams and toss them in the sausage and onions until the shells start to get hot.
Now quickly toss the parsley in and add the beer. Drink other half of beer.
Cover and steam until all your little bivalve buddies open up. Enjoy!
This is a basic method that involves using aromatics(try ginger, cilantro,scallions and garlic with black bean sauce), high heat, and a small amount of cooking liquid that is more flavorfull than water to help create steam and to co mingle withe clams own yummy goodness. The combinations of aromatics and cooking liquid are endless and can and should be experiemented with. Good Luck -TBJ

TBJ

Sounds wonderfully delicious. I would never have thought of adding the sausage.

Thanks.

It really kicks up the flavor of the broth and is really good when it and the sauteed onions stick to the crusty french bread used for sopping up the juice.-T

SEASTRIKE, WHERE ON HOOD CANAL DO YOU GO? i'M LOOKING FOR A SPOT THAT I CAN GET SOME CLAMS. THANKS, PETE

TBJ, that's messed up. I'm looking at a grilled cheese sandwich right now and might just toss it to my dog.

The method Sebates posted about pan frying them on the half shell is good way to cook them. We used panko however. I did shove the knife in the palm of my hand once when trying to cut the shell off. Damn things can really get their lips tight. On the upside, my buddy fixed my cut palm with superglue which was ok except for the piece of paper towel that got glued to my hand also.

Chamorro Style Clams...........Caution on how many you eat ........Heart Attack City

2 cans coconut creme or enough to cover clams or substitut 1/2 & 1/2 , and heavy creme, ratio 1 quart 1/2 &1/2 to 1/4 quart heavy creme.

minced onion to taste

minced garlic to taste or garlic salt

johhny seasoning salt to taste

1/4 stick margarine or butter

do not forget the heat, crushed red pepper or minced jalapeno, again to taste

Cooking........place the butter or....margerine in the pot, toss in the cleaned clams, or should I say rinsed so the sand is missing, put the heat to the pot and add seasoning, onions etc, add cremes as you choose to cover the clams. Get er going good to a boil and back off the heat so as to not boil the cremes to hard, also to keep from boiling over the side. Take the stove down to a simmer for a few minutes until all the clams open and cook. Less than 10 min, so keep an eye on the clams................

Spoon some of the cremes over rice and enjoy