My father called me up today looking for recipes...apparently he went clamming with some of his friends and he now has a cooler full of what he calls "surf clams". He said they almost the size of his fist. Also, he lives on the outer banks in North Carolina.
I've never worked with these types of clams. I've cooked cockles and razors many times, and eaten them raw from Maine, but never done anything with warm water large Atlantic clams.
Any ideas or thoughts would be appreciated!