It’s usually littlenecks that go into classic white clam sauce (the kind with garlic, white wine, parsley, and Parmesan). But I didn’t have littlenecks. I had big giant chowder clams. Not to worry!
I steamed them open with vermouth, and saved the liquid. I put the clams through the grinder. Then I sauteed the garlic, added the liquid, and cooked it down by about half. The mostly-cooked pasta went in the rest of the liquid, and absorbed the flavor as it finished cooking. Then in went the clams, parsley, and parmesan.
I think I could eat this twice a week.