When we lived in South San Francisco, California Rod used to go dig clams at Linda Mar Beach in Pacifica. They were actually cherry cockles that thrived in the sand and among the rocks on the coast. The purpose was to make clam chowder or sand soup as Rod calls it. You bring them home in a pail and set them in the garage and feed them cornmeal for a couple of days while the clams release all the sand that's inside them. That way when you can make your chowder it won't be gritty.
I came home from work one day and didn't know Rod had been clam digging and walked into the house and went to the garage door and opened the door from the kitchen side. What I saw was all these long necks sticking straight up over the top of the pail in the dark and Snap! they disappeared as soon as the light hit them. Surprised the heck out of me!
When we make clam chowder we make it like making potato soup with cut up potatoes and cream and salt and pepper and onions and a little bacon and a little garlic for flavoring and of course clams. The clams are steamed separately and added to the chowder base. Delicious.
