We’ve found many excellent uses for large clams, but there’s still nothing like a littleneck.  When we get a peck of clams, there are almost always a few — but usually only a few — that are small enough to be eaten raw, or to into clam sauce whole.  This time, though, we went to a new area and came away with a peck that was two-thirds littlenecks and cherrystones (the next size up). 

We modified some leftover clam sauce by adding red wine and a little clam juice and some whole littlenecks.  Kevin cooked the pasta in diluted clam juice, and the dish tasted fresh and salty and very, very clammy.