Lucky you, fresh pismos.
Start by leaving them in a bucket of salt water for awhile, they will purge themselves of any sand etc.. Next, take a heavy bladed knife and force into the crack between the two halves of the shell which is held together by the foot, often called the button, slice through the button which is about the size of a quarter, and the shell will open. The button, now you have two halves, are great sushi. Use your knife to slice under the buttons and the shell andl the insides will come out. Discard anything thats slimey and its a done deal. There are a million recepies out there but I think mine is the best, here goes, this is for White Clam Chowder.
4 or 5 russet potatoes,washed and diced skin on
3 or 4 stalks celery diced
1 or 2 yellow onions diced
1 table spoon garlic salt
add to pot with just enough water to cover, boil until just before tender
don't drain but add whole milk, about 4 or 5 cups and bring back to boil
Brown 1/2 pound bacon until crisp, add to pot, thicken with corn starch as desired.
add raw clams and 1/2 pound REAL butter, remove from heat and let stand for 15 minutes. Goes great with sour dough bread and your choice of white wine. Enjoy
Fred. Email me where I can find some nice clams too, Fred
packard39@roadrunner.com 
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