If you live on the Pacific Coast, springtime is when the sweet little Manila clams are in fine form. Manila clams are sweeter and more tender than the native Pacific Littleneck, and are being sustainably farmed throughout the Pacific Northwest.

Try these morsels with a springtime pasta dish, a fish soup or even on the halfshell. And Manila clams are usually inexpensive -- so you easily can buy an extra dozen when you pick some up for dinner.

Photo Copyright 2008 Hank Shaw