Originally Posted by violist

But putting the garlic and clams in at the same time is
likely to cause a less good-tasting dish. Don't listen to
the man behind the curtain: saute the garlic first in
ample oil. If you're worried about the stuff burning,
which you shouldn't, if you have any technique at all,
remove it with a slotted spoon and return it later when
all is nice and wet.