Clams recipes

New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

New England Clam Chowder is a creamy and hearty soup that originated in the northeastern region of the United States. It typically consists of clams, potatoes, onions, and milk or cream, with a base thickened by a roux. This delicious and comforting dish is a perfect meal for a chilly day and is often enjoyed with oyster crackers or crusty bread.

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

New England clam quiche with crispy bacon, canned clam chowder, eggs, sour cream, and a layer of melted American cheese. A clever shortcut quiche that uses chowder as the flavor base.

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.

Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.

Linguine with white clam sauce built from canned minced clams, garlic, olive oil, and Italian herbs. Italian-American pantry pasta on the table in 35 minutes for 8.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

New England clam chowder, home-style: minced clams, potato, milk, butter and crisp bacon over a sauteed onion base. A simple, no-cream version that's pantry-friendly and ready fast.

Ten-minute clam pasta using canned New England clam chowder as the sauce. Toss with cooked spaghetti, parsley, and garlic powder for a creamy weeknight shortcut dinner.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.