Instructions

1. Pile the quahogs in a bucket or other container and cover them with a few inches of seawater. If you don't have sea water, mix 5 tablespoons of salt per gallon of water and pour it over them.

2. Purge the quahogs overnight in the saltwater. Drain the water and rinse the quahogs under cool running water right before you want to steam them. Toss any quahogs whose siphon, or "foot," doesn't retract into the shell when handled.

3. Saute aromatic ingredients in oil or butter in a pot. A little minced garlic, a shallot or two, a pinch of red pepper flakes or even a diced chili let you take the quahogs in your own direction.

4. Pour an inch or two of liquid in a pot, depending on how many clams you have. The liquid won't overpower the taste of the clams, it will just condense inside the shell, so feel free to use anything flavorful. White wine, red wine, stout beer, wheat beer, fish stock, fish fumet -- you get the idea -- are all fair game.

5. Add herbs and spices to the pot. Simply tear some fresh flat-leaf parsley, toss in a small bunch of coriander, or take your time and finely chop some fresh dill.

6. Stir everything together and bring it to a boil on the stove. Pile the quahogs in the pot and cover.

7. Steam the quahogs for five to seven minutes, or until all the shells open. Transfer the clams to a serving dish and pour the cuisson over them. Serve immediately.