Pasta with Clams, 2 ways
Both of these recipes are of my own making, as well as quick & easy, and use ingredients readily available in your share boxes. The recipes are for the sauce only, and quantities I show here provide sauce for 2 or 3 servings, but both recipes are extremely flexible and can be easily stretched by increasing just about any of the ingredients. Serve either version with your choice of pasta (I like cappellini 'cause it's quick!) and plenty of fresh parmesan. Add a loaf of fresh bread and a salad and you've got yourself a meal.
 

1: "White Sauce" version

1 - 2 tbsp. olive oil
2 - 3 cloves garlic, minced or crushed
4 - 6 fingerling potatoes, diced
1 large or a few small carrots, diced
1 10oz. can baby clams w/juice (Geisha brand or similar)
1/8 tsp. crushed dried red chilies (opt.)
sm. handful fresh parsley, chopped

Saute garlic in olive oil a few min. Add rest of ingredients except parsley & bring to a boil. Lower heat, cover and simmer 'til potatoes are al dente and clam juice is reduced, about 15-20 min. Add parsley, cook 1 - 2 min. more.
 

2: "Red Sauce" version

1 - 2 tbsp. olive oil
2 - 3 cloves garlic, minced or crushed
1 zucchini, diced
3 small apple peppers, different colors, seeded and diced
3 dry-farmed tomatoes, diced
sm. handful fresh basil leaves, chopped
1 10oz. can baby clams w/juice (Geisha brand or similar)
freshly grated black pepper
sm. handful fresh parsley, chopped

Saute garlic first, add all else except parsley. Cook, covered or no, 'til liquid from clams & tomatoes is reduced (but not dry). Add parsley last few minutes.