The briny juices of clams are evocative of the sea and long summer days. Just like oysters, they are delicious raw,<br> or you can steam them like mussels in a little water, cider or wine with lots of chopped parsley. They are ready to eat when the shells open. <br> The clams are easy to prepare; check the shells are tightly shut just before cooking and rinse them under cold running water to remove any grit.<br> To really make the most of the juices, either toss the clams in pasta or serve with lots of bread for mopping up the juices. <br> <br> <br>