Please educate me on clams
I don't know squat about clams. Here in Florida we have lots of great seafood, but most seafood restaurants, even here, serve those clam strips. I kind of like those (a childhood pleasure held over, I guess), but I might like to try making something with "real"
clams. I've seen them in markets here.
I know there are some clam experts out there. So what's the deal with "whole belly" clams? What about sizes? Are they a lot of trouble to clean and cook? Any recipe suggestions would also be appreciated.
*edit: Some of the responses for this request can be found in All About Clams (and some recipes). If you have more, please post them there. Thanks.