Appears in Cook's Illustrated November/December 1997
Start with small littlenecks or cockles, cook them separately, and use the natural clam juices as the basis for a quick sauce.
We wanted to find just the right proportions of just the right ingredients for the best clam sauce recipe possible. We used a combination of tender but expensive littlenecks in the pasta and cheaper quahogs for the clam juice we’d need in t...