here's mine. pretty close to tatt's. fresh clams are better but are trickier, when talking about the amount of meat, shellfish liquer, and type of clams. canned clams work well here.
over high heat, sweat a small sweet onion that's been diced. add a coupla minced cloves of garlic, sautee for just a minute until just getting some color, then turn heat down to medium. add 1 drained can of chopped clams, and 1 can whole baby clams with the liquid.
when bubbling, add a pinch each of oregano and red pepper flakes, and a tbsp or 2 of capers. sautee another minute or two.
add several heaping tbsps. of tomato sauce, then toss with pasta, finish with freshly chopped parsley and a good handful of grated romano cheese.
serve with crusty bread and sweet butter.
for white sauce, omit the tomato sauce and add butter. finish with a drizzle of good evoo.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things