Clams are the soul of Long Island summer fare. They are the most local of sea foods - so local, in fact, you don't even have to board a boat to find them: they live buried in our sandy beaches or in the waist-high water just off the shore. Now is the perfect time to find a table overlooking the water and knock back a dozen littlenecks or a bucket of steamers. And those seasonless Long Island menu mainstays, linguine in clam sauce and baked clams, taste just a little better during the summer. The Newsday food staff consists of three avowed clamophiles. Here are 12 of our favorite clam-worthy destinations to get you started.