Here in Brittany, France the water recedes from low tide immensely around mid-afternoon daily. This is the most optimal time to forage for fresh clams in the sand. We did just that and found the two variations on this part of the Island. Here is a simple way to prepare fresh clams.
PROCESS | soak clams in sea salt and water for an hour so they open up and dispense excess sand. Rinse and shuck. Add parsley, garlic and olive oil to a pan. Sautee at a low-medium heat until garlic turns translucent. . Add clams and sauté for 3 minutes.