Clam meat is fabulous for sauces, stews and curries and takes a very short time to cook. A simple pasta dish with just half an onion, some garlic, seasoning, parsley and oregano can be put together in minutes. Lightly fry the ingredients then deglaze the pan with some white wine and add the clams at the very end so they are warmed by the sauce but not overcooked. Serve with any kind of pasta and maybe some grated cheese.
Origin: Pacific Ocean