Preparing Live Clams (or Mussels), and a Pasta Sauce for Them

I was making a white clam sauce; if your recipe calls for other ingredients at this point add them as well. In any case, use an untreated pot as the hard shells will scratch a non-stick surface, and set the pot, covered, over the fire. Very shortly you'll begin to hear popping sounds: The clams are snapping open.

Don't turn the heat too high lest the liquor they give off either boil over or dry out. The clams will be cooked in about 5 minutes. Don't overcook, because that will toughen the clams.