We have tried many different ways to cook clams, from nitro-shucking to cooking sous vide to simmering in broth. Having tried almost every possible technique, we most often start with a ripping hot pan and add the clams followed by a cup of water and a lid. We leave the heat on high and let the clams steam as quickly as possible. After a few minutes we lift the lid and check to see if any have opened. This first time there are usually just a few open. We remove them from the pan and set them aside in a wide, shallow bowl to cool. Now we watch the clams closely and remove them as they open. Then we strain the steaming liquid and add it to the clam liquid, and clean up the clams, trimming off the outer pieces, leaving only the foot and belly. The trimmings are used in our chowder base or other clam infusions. Now we have plenty of options for the clams and their parts, from the simple chowder to our version of Stuffies to one of our summertime favorites, linguine with white clam sauce. Let the fun begin.