CLAMS Another fine and abundant source of protein, freshwater clams were available to The Tsalagi in the old times as they are to us today.   Clams are a staple in my kitchen. I always keep some packages of them in the freezer. I use the little Asian thumbnail clams. Introduced into the waterways of The United States in the early part of the 20th century, they have quickly proliferated and become a part of our fauna. Clams are popular all over the world starring in Italian dishes and Japanese cusine as well as our own down east clambakes. Here is a quick and easy way of making them as an hors d'oeuvre in the manner of Italian baked clams. No shucking and they are ready in a few minutes on the top of the stove. Mince some garlic and cook gently in olive oil in a covered skillet just until it is soft and has infused the oil with its taste. Pour in a package of frozen baby clams in their shells. Add a handful of panko bread crumbs and a generous amount of fresh basil finely chopped. Put a cover on the pan and shake the clams back and forth over the flame as if you were making popcorn. As soon as all the clams have opened, they are ready to serve with a wedge of lemon. Here they make a fine introduction to a seafood dinner of steamed Alaskan king crab legs. And there is a bonus. large parts if my garden are mulched with beautiful shells.