Recipes with clams
189 recipes
Manhattan Clam Linguine
Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.
Garlic Clam Dip
A great dip for shrimp or even vegetables. You might have to make extra in case you run out!
Fisherman's Bouillabaisse
Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.
Vermicelli with Red Clam Sauce
Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.
Clam Chowder for 60
A massive-batch New England clam chowder with sharp cheddar cheese, potatoes, celery, and 30 cans of minced clams. Feeds 60 people. Built for church suppers, family reunions, and community cookouts.
Bouillabaisse Et Rouille
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Manila Clams with Black Bean & Ginger Sauce
Manila Clams with Black Bean & Ginger Sauce recipe
Clam Chowder with Pasta
Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.
Cocklecakes with Laverbread
Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.
Nothing for Dinner I.E.S.Jjgf65A
Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.
Creamed Lobster & Clams
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
So Good Clam Chowder
New England clam chowder made the proper way with whole clams steamed open, salt pork rendered, and a milk-flour finish whisked in at the end. Pennsylvania-style chowder with a creamy thick body.
Clam Bisque
Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.
Leek, Arugula & Clam Sauce Over Spaghettini
Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.
New England Creamy Clam Chowder
New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.
Clam Chowder-- Maine Style
Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.
Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.
A great dip for shrimp or even vegetables. You might have to make extra in case you run out!
Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.
Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.
A massive-batch New England clam chowder with sharp cheddar cheese, potatoes, celery, and 30 cans of minced clams. Feeds 60 people. Built for church suppers, family reunions, and community cookouts.
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Manila Clams with Black Bean & Ginger Sauce recipe
Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.
Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.
Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
New England clam chowder made the proper way with whole clams steamed open, salt pork rendered, and a milk-flour finish whisked in at the end. Pennsylvania-style chowder with a creamy thick body.
Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.
Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.
New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.
Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.
