Originally Posted by
cordelli
- The right type of clams (I prefer middle necks or cherrystones, wild, not farmed, and not processed) and they are fresh and juicy
- Spectacular olive oil
- strong flavored fresh garlic
- properly cooked pasta
- Prepared so the juice of the clams flavor the dish, not have the clams steamed over a pot releasing all their juice and placed on top of the pasta like so many places do it (so the idiot customer won't return it as tasting too "clammy")
It's 9:30am.
And not to early for clams. Man, I'm hungry. My SO is vegetarian and even she wants this.