I fondly remember digging for clams at low tide around the Cape Cod jetties with my family. It was a highlight of our summer vacation and a vivid memory of mine. We’d steam the clams and eat them as soon as they opened, dipping them in melted butter. Linguini with white clam sauce is one of my favorite shellfish dishes. I add bottled clam broth with the white wine, along with the traditional minced garlic, red pepper flakes and fresh parsley. Soak the clams in cool water before cooking which lets the sand release. With a quick scrub and rinse of the shells they’re ready to steam. Just a reminder to never eat an unopened clam. If it doesn’t open after cooking, just discard it. Yum!