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Best Clam Recipes

Best Clam Recipes

Top Rated Clam Recipes

This recipe for spaghetti with white clam sauce is quick and easy. Keep a can or two of clams in your pantry, and you'll be able to whip up this great pasta dish in no time for a satisfying weeknight meal. Dress up the sauce with the addition of fresh clams or swirl in a tablespoon of pesto just before serving. Add a handful of chopped tomatoes while the sauce is cooking if you're looking for some extra body.Click here to see Recipe SWAT Team: Pasta Dishes.

Toss clams in a charred, spicy-sweet butter for the most delicious of summer seafood recipes.This recipe is courtesy of Half Baked Harvest.

Guac, salsa, queso, sure, these dips rock, but my Mom makes a damn tasty clam dip that's a little less mainstream. "It's usually for company, or in the fall," she explained. "I make it almost always around the holidays. It's great for New Year's because it counts in the Feast of the Seven Fishes. It's a party food."She's been making this clam dip for 20 years, and she said it's something, "people always, always like. It's a Super Bowl food." Twenty years of people enjoying something is a pretty good track record. To me, this is one of those perfect examples of tradition versus technique. Reviewing the recipe, I'd say, given classical training, I'd hold back the clams 'til the garlic and onions were translucent. But, know what? As my Pop says, "I've never heard anyone complain about that."He's right. This dip is great on thin crackers that don't take up room in your stomach, so you can eat more clam dip. We like Waterthins' Fine Wafer Crackers or 34° Crispbread. So, where did the recipe come from? It's one of those legacy recipes Mom said probably came from something she read, but until now has just been written on an index card in a plastic red box in the kitchen. Now you can use it too. Thanks, Mom.Click here to see Recipe SWAT Team: Dips.

This classic clam dish is fantastic as a passed hors d'oeuvre for a party. Use the freshest clams you can find; the shells should be tightly shut, and any that are open should shut when tapped on a work surface. Some people like to add chopped garlic and red pepper flakes; I like to let the flavor of oregano shine on its own, but feel free to modify to suit your taste.Click here to see Sensational Summer Clam Recipes.

My favorite clams are steamer clams, a delicacy of New England, and in my opinion, this is one of the best ways to prepare them — simply steamed with a delicious broth flavored with garlic, ginger, coconut milk, and cilantro. The broth is so good you'll want to sop up every last bit with a crusty piece of French bread or a bowl of steamed rice.Click here to see Sensational Summer Clam Recipes.

Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California. Click Here to See More Stock Recipes

In New England, there is a tale of two chowders, while New England’s thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. Unlike New England or Boston clam chowder, the base of this soup is clear with a splash of cream added just before serving.

This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OHClick here to see Corn for Breakfast, Lunch, Dinner, and Dessert.

My variation of surf n turf, this recipe gets fully outfitted with a grilled pork chop, Littleneck clams, and asapargus-and-bacon kebabs.

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with creamy goat cheese and fresh peas, you won't need another salad all summer long!Click here for more Dish with Diane: Chef Inspired Healthy with Kerry Heffernan. Or click here to watch the video.For more Dish With Diane, click here.

Linguine with clams is a timeless classic that's easy to prepare and delicious any time of year. This Italian pasta dish gets a bit of an update with the addition of mussels and sweet bell peppers, but it still comes together very quickly once all the prep is done.

Clams are one of the easiest foods to prepare. All you need to do is toss them in a pot with a little moisture, put the lid on until they open up, and enjoy. This recipe teams the clams with flavors that complement them nicely: white wine, garlic, and bacon. This recipe will yield a bit more broth than you might be expecting — all the better to sop up with some crusty bread.Click here to see Sensational Summer Clam Recipes.


Our Best Clam Recipes to Get You Chowdering Down

Jenny Huang

Whoever first pried open a clam and slurped it raw was a brave soul. But it was a glorious person who first steamed a clam open, someone who understood that the true prize of the clam, even more than its meat, is the liquid trapped inside.

Here are our best clam recipes that make the most of that lovely clam liquor as well as that tender meat, from pastas to soups (including four distinct chowders) to steaming pots of seafood, ripe for mopping with crusty bread.

Clam and Mussel Toasts

Serve these toasts immediately so the fried bread remains crispy under all the delicious juices. Get the recipe for Clam and Mussel Toasts »

Linguine with Clam Sauce

The secret to this simple and satisfying pasta dish is boiling the linguine until it’s just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together. Get the recipe for Linguine with Clam Sauce » Steamed clams in a light white wine-tomato sauce are studded with verdant pieces of broccoli rabe and crunchy bits of prosciutto in this easy skillet supper.

Garlic-Steamed Manila Clams

All clams need is garlic and wine to make a perfect pot of steamers. Serve with plenty of crusty bread. Get the recipe for Garlic-Steamed Manila Clams » The New England classic: briny with clam liquor, smoky with bacon, more clam than potato, and a slurp of cream for good measure.

Pasta Shells with Artichoke-Clam Sauce

In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts.

Korean Spicy Clam Soup

A simple, light soup not short on heat or spice. Get the recipe for Korean Spicy Clam Soup »

Braised Bass and Clams in White Wine and Cream

This classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream is adapted from Cimas in Estoril, which has been serving fresh fish to clientele since the 󈧶s, when the establishment was owned by a Scottish spy. Get the recipe for Braised Bass and Clams in White Wine and Cream »

Manhattan Clam Chowder

The briny, classic Manhattan-style chowder is made with two types of clams and plenty of tomato. Perfect for adding a briny helping to browned butter in lobster rolls. Get the recipe for Manhattan Clam Chowder »

Clam, Leek, and King Oyster Mushroom Foil Yaki

Clams, leeks, and king oyster mushrooms get cooked in a foil pouch that resembles a Jiffy Pop. Get the recipe for Clam, Leek, and King Oyster Mushroom Foil Yaki »

Razor Clams Fantasia

Colatura, an Italian fish sauce, brings an umami note to this simple appetizer of meaty razor clams. Get the recipe for Razor Clams Fantasia »

Minorcan Clam Chowder

Don’t call it Manhattan clam chowder. This tomato-based soup is Minorcan, and gets a kick of heat from chiles. Basque-Style Fish with Green Peppers and Manila Clams

Finnan Haddie Chowder

This Scottish-style chowder adds smoked haddock and a splash of sherry for a rich flavor and smoky bite.

Seafood Pasta

Potatoes with Chestnuts and Clams

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in the oven), are packed with a mix of roasted chestnuts, bacon, and juicy whole clams. “Clams and potatoes are a match made in heaven,” says Joe Beef’s Dave McMillan of the unusual, yet welcome addition of seafood to potatoes. “Just think about clam chowder.” Get the recipe for Potatoes with Chestnuts and Clams »

Philippine Paella

Part Spanish, part Filipino, made with rich coconut milk and hard-cooked eggs for garnish. Get the recipe for Philippine Paella »

Clams and Mussels with Spicy Pork Sausage Broth

This version of a classic New England clambake cooks the shellfish—both topneck clams and mussels—separately from the potatoes so that their briny juices don’t get lost in the boiling liquid. Get the recipe for Clams and Mussels with Spicy Pork Sausage Broth »

Clam Risotto with Grilled Shrimp

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20 Clam Recipes That Make Quick Weeknight Dinners

The first thing that comes to mind when you think about creating a meal with clams might be a traditional clam bake. And while that's definitely an option, we're sharing a collection of unique inspired clam recipes that are sure to please. Our dishes include tried-and-true classics, like Italian standards and a mix of steamed and grilled clam dishes. The best part? They all come together in under an hour, which means you and your family can enjoy clams for dinner any day of the week.

Before you start cooking, learn how to identify the different clams at the seafood market. There are seven most common types: chowder, steamer, cherrystone, littleneck, New Zealand, cockle, razor, and Manila. The recipes we're sharing make use of a number of these varieties, and you'll want to be sure you're picking up the right kind at the market or seafood store for best results.

Nothing beats a warm, steaming bowl of creamy clam chowder. We're sharing three iterations&mdashtwo classics and one lesser-known version&mdashfor hearty dishes that are delicious as a starter or for lunch. Another clam soup that's sure to please is our Spanish Clam Soup. With smoked paprika and serrano ham, littleneck clams make this one filling, satisfying bowl of soup. And we love that it comes together in just 45 minutes.

If you're in the mood for an Italian favorite with a briny twist, make our mouthwatering Green Gnocchi with Cockles. Fluffy spinach gnocchi pairs perfectly with soft, sautéed cockle clams&mdashand it's on the table in only 20 minutes. For something a little more fiery, try our Spicy Clams with Spaghetti&mdashit only takes 25 minutes to make, and the result is another quick and easy Italian-inspired clam dish. It's a fun iteration of classic spaghetti alle vongole that's sure to be a new family favorite. Finally, for something truly unique, make our Grilled Pizzas with Clams and Bacon. Your pie features all of the favorite ingredients from clam chowder, but on a doughy pizza.


Directions

1 Cut the strips of backon in half horizontally and finely dice. Place in a non-stick pan over medium heat until crisp. Let bacon cook and save 3-4 Tablespoons of the bacon fat from the pan. Keep the rest of the fat in reserve.

2 In a food processor or blender, make 2 cups of breadcrumbs from the sesame Italian bread loaf. Add the cooled bacon bits to the blender with 1 teaspoon of the parsley, 1 pinch of red pepper, black pepper to taste, and 1/2 cup of the grated cheese. Mix well and pat on top of the clams.

3 Bring the bacon fat up to temperature over medium heat. Press the clams into the bacon fat with the breaded side down and cook for about 2 minutes. When they are medium to dark golden brown, turn them over with a flat spatula. Let them cook for 1 minute with the shell side down. Then, remove and place on a serving dish.

4 In the same pan, add the olive oil, anchovy filet and sliced garlic. Turn heat to medium and cook for 1 minute. Add the rest of the parsley, oregano, bay leaf, pinch of red pepper, black pepper to taste and wine. Wait for some bubbles to form around the edges of the pan. Add clam juice and turn up the heat to bring to a boil. Remove from heat and add lemon zest. Spoon the mixture over baked clams and serve with lemon wedges.


Clam recipes

Some of the tastiest clams in the world can be found in Italy. There are lots of different types of these little shellfish, but in Italian cooking the most popular are Manila clams, with beautiful striped shells. This collection of clam recipes comes from some of Italy's finest chefs.

The most famous clam recipe from Italy is spaghetti alle vongole, a simple combination of pasta, clams, white wine and garlic. But there are countless ways of preparing them and including their meat in dishes. Roberto Petza uses clams in his Seafood soup with fregula, basil and citrus Grazia Soncini keeps things simple with Maltagliati clams and wild asparagus and Antonino Cannavacciuolo uses the shellfish to flavour risotto in his Risotto with clams, lemon and thyme.

As with all shellfish, it’s important to know how to prepare them correctly to get the best flavour. Check out our How to cook clams guide for a general overview and then watch our short video on tips for how to open clams safely.


How to Make the Best Steamed Clams

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.

I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.

Making tips on top of an hourly wage got me hooked on waiting tables.

Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.

After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.

It was hard work. With long days and late nights and then right back up at the crack of dawn to choose which men’s tie I’d wear with my blue button down oxford that still smelled like last night’s halibut feast.

Working two jobs, all day every day for some people is the norm. I know not everyone has the opportunity to work just to save for a trip. Or for a shoe shopping habit or their ski pass. Or even to put themselves through college. Instead they’re working two and three jobs to pay for simply living their life.

I didn’t end up going to Europe that summer. I kept waitressing for another year or so before I moved into my you-better-use-that-college-degree-for-something career.

Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.

Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.

Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.

But these Steamed Clams…oh, these clams.

About the recipe

At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.

An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.

If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.

The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.

To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.

The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.

If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.


White Clam Pie

Preheat the griddle to 300° F. Cook the 4 pizza rounds for 30 seconds on each side. Remove from heat and set aside.

In a saucepan heat the olive oil over medium heat, until hot but not smoking. Add the garlic, onion, salt and chile flakes. As soon as the garlic and onions begin to look transparent, add the cockles and white wine. Continue to cook until all of the cockles have steamed open.

Meanwhile, divide the mozzarella evenly among the 4 marked pizza rounds, making sure to leave a 3/4-inch rim for the crust. Cook the prepared pizzas on the griddle until the dough is cooked but not dark, and the cheese has melted, about 4 minutes.

Remove the cockles from the pan with a slotted spoon and arrange the cockles (in their shells) on the pizzas, allowing a bit of the juices to drip from the spoon onto the pizza. Serve immediately.


Ingredients

Step 1

Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.

Step 2

Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

Step 3

Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine set aside.

Step 4

Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

Step 5

Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Step 6

Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.


How to Make Chowder

First, add everything except the flour, half and half, and butter to a large pot. Bring the mixture to a simmer and cook until the potatoes are soft.

Stir the melted butter and flour in an oven-safe container and bake for 30 minutes to eliminate the raw flour flavor. Once baked, stir the flour mixture into the chowder, then remove from the heat.

Slowly stir in the half and half, then return the clam chowder to the heat. Cook until it reaches your desired serving temperature.


Canned clams with fresh corn is an excellent pairing, putting notes of sweet and salty together for a great entrée or side. This clam and corn souffle adds a component of creaminess to the clam/corn flavor profile.

Sick of everyday casseroles, but don't have a ton of money to experiment? Incorporate canned clams! Cooks.com's clam and noodle casserole takes traditional casserole ingredients (like potato chips, noodles, and mushroom soup) and makes a lovely seafood casserole that is filling and flavorful.


Best Clam Recipes - Recipes

World’s Best Clam Chowder Recipe

It’s quite a claim to state that one has a recipe for the World’s Best Clam Chowder isn’t it? Well, I’ve formulated a recipe that is easy to follow, and yields an unforgettable result. This velvety, rich soup will leave your family and friends begging for more!

Prep time 1 hour

Serves 12-14 people

You will need:

A sanitized cutting board with sharp chef’s knife

Large metal bowl

Large wooden spoon

Large non-reactive stainless steel soup pot

Lemon Zester

Ingredients

8 slices good quality, thick-cut bacon (don’t skimp- ask your butcher for help!)

½ pound, or 2 sticks of unsalted butter

2 cups chopped sweet or Vidalia onion

2 cups peeled, chopped carrots

6 cups new, or redskin potatoes cut into 1-inch cubes

6 cups fresh razor clams (regular store-bought clams will suffice too)

2 tablespoons fresh cracked black pepper

2 tablespoons coarse sea salt (Kosher or table salt is an acceptable substitute)

¼ cup chopped Italian flat-leaf parsley

Cut the onions, carrots and celery into 1/2 cubes. Set aside.

Mire Poix- Onions, Carrots and Celery

Zest two lemons- set aside

Cut the redskin potatoes into symmetrical 1-inch cubes.

Place a medium-sized stainless steel pot on high heat filled with 2-3 quarts of salted water.

Once the water has come to a boil, add the potatoes to the water and stir.

After 3 minutes, remove and strain the cooked potatoes from the boiling water while they’re still form to the bite.

Immediately put the potatoes in an ice bath- this will stop the cooking process. The procedure is called shocking.

Redskins in an Ice Bath being Shocked

Cut the thick cut bacon into thin strips- this type of cut is called julienne.

Place the julienne strips of bacon in the soup pot over medium heat and slowly render until the bacon becomes light brown.

Add the butter and stir until melted.

Add the onions, carrots and celery. Cook the veggies stirring often with a wooden spoon until lightly caramelized, approximately 5-7 minutes.

Onions, Carrots and Celery

Add the flour to the vegetable mixture and stir continuously for 7 minutes. The flour, mixed with the fat becomes a roux- this is a thickening agent. This is a critical step- do not step away from the stove, and be careful to scrape the bottom of the pan as you stir.

Veggie, Fat, and Flour Mixture

Next, add the clam juice, ½ & ½, whole milk, heavy cream, and white wine and stir with a wooden spoon. Continue stirring for 8-10 minutes, until the fat and liquid become shiny and free of any lumps.

Add the potatoes, and clams. Stir until incorporated.

Lastly, add the nutmeg, fresh-cracked black pepper, coarse sea salt, lemon zest, and fresh parsley.

Serve immediately with crumbled bacon and fresh chopped parsley for garnish.


Watch the video: How to Cook Clams with Jacques Pépin (December 2021).