Fettuccine with Fresh Herbs and Clams

Clams have been harvested in the vast salt marshes of the lowcountry since time immemorial, but most of the littlenecks, the smallest grade, were shipped up north until recently, when the mariculture of clams became popular outside Charleston. The grit-free clams are still grown in our marshes, but are now widely available. This classic Italian dish is a favorite wherever clams and herbs are available.