To prepare Epicurious' white clam sauce, heat 1/3 cup olive oil in a heavy pot. Add 1 chopped onion, and cook for about four minutes, stirring the whole time. Add 6 chopped garlic cloves, 3/4 teaspoon red pepper flakes and 1/4 teaspoon oregano. Cook about two minutes, until garlic is golden. Stir in 1/3 cup white wine and 1/3 cup clam juice. Boil for three minutes, stirring occasionally.
Scrub 2 pounds of small cockles, and add them to the sauce. Simmer until the cockles open, about four to six minutes. If any cockles do not open after six minutes, discard them. Remove the sauce from the heat, and stir in 2 tablespoons butter cut into small pieces. Add 1/3 cup chopped fresh parsley, and serve over linguine.
The Rachael Ray recipe is similar, except it calls for omitting the onion and adding seven fillets of tinned anchovies. Once the anchovies have melted into the olive oil, add 2 tablespoons thyme and 1 cup white wine. Reduce the wine, and add 1 cup clam juice or chicken stock. Add 1 can whole baby clams, and cook two to three minutes.Learn more about Cooking