314 claw recipes

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Clams casino tops half-shell clams with a garlic-green pepper butter and seasoned breadcrumbs, then bakes hot until the topping turns golden. A New England Shore Dinner appetizer that brings the briny bite of fresh clams alive.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England 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.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

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.

Spaghetti and clam sauce: a classic Italian-American pantry pasta with canned clams, garlic, olive oil, and herbs tossed with spaghetti. Ready in 20 minutes.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.