I;vew got a good friend that runs a seafood wholesale business, he also has a clam farm out behind Folly Beach. The little neck clams he sells are out of this world, simmer them in white wine with garlic salt and butter till they open up, slosh the juice around till the clams are swimmin in it, put em in a shallow plate with french bread to soak up the juice, ummmmmmm!
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