Hardshell Clams with Garlic

The classic recipe for steaming clams and a good topping for pasta. In Italy, the smallest clams possible are used—with shells often not much bigger than your thumbnail—and here the best to use for that purpose are tiny little necks, mahogany clams, or cockles. When buying hardshell clams, make sure the shells are undamaged and tightly shut; this means the clams are alive. The only remaining challenge is to make sure the clam shells are entirely free of sand (you need not worry about the interior; that’s the advantage of these clams over steamers). Wash the shells well and even scrub them if necessary. If any clams remain closed after cooking, simply pry them open with a knife or your fingers.