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"Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes..."

Ingredients: dry white wine, extra virgin olive oil...

"From the big bag of recipes I got from my mother. This is a clam dip. I would serve this with crackers or potato chips."

Ingredients: chives, cream cheese...

Ingredients: dried basil, dried dill...

"This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)"

Ingredients: Dijon mustard, salt & freshly ground black pepper...

"This recipe is good for littlenecks, countnecks or Manila clams. Serve this with lots of warm crusty bread to soak up all the juices!! From Cooking Pleasures magazine."

Ingredients: coriander seeds, fresh parsley...

"This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook."

Ingredients: cherrystone clams, Tabasco sauce...

"From 365 Easy Low-Calorie Recipes."

Ingredients: minced clams, lemon wedges...

"From Oyster Bay Clams. This sounds great. I would serve over pasta."

Ingredients: lemon wedges, olive oil...

"Very quick appetizer spread. I got this recipe from my friend and modified it a little bit. Servings are a total guesstimate."

Ingredients: cream cheese, lemon juice...

"Garlic, paprika, butter, clam, baccon...yeah I know, I fell in love the first bite. *Recipe from Emeril's cookbook."

Ingredients: chives, fresh parsley leaves...

"Being a Jersey Clamdigger, I loved it when my mother made these clams!"

Ingredients: cherrystone clams, olive oil...

"Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa.

The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and..."

Ingredients: razor clams, olive oil...

"From a collection of recipes I've been keeping in a beat-up spiral notebook. Source unknown."

Ingredients: fresh parsley, steamer clams...

"This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and..."

Ingredients: salted butter, steamer clams...