Make sure to get the sand out. It wrecks them. Soak in salted water (kosher salt or seawater). Some people add a little corn meal to the water. Make sure to remove any clams that don’t close when you tap them (dead). Don’t overcook. That makes then rubbery. Really any recipe will do. Here’s one: 3 tablespoons butter 1 small white onion, coarsely chopped 6 parsley stems 3 cloves garlic, lightly chopped 1 bottle dry white **** ½ teaspoon red pepper flakes Melted unsalted butter* Thick slices of French Bread In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white **** and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread .