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Linguine with Clam Sauce

Author: Stanley Tucci

One Pot Clam Bake

Author: Bon Appétit Test Kitchen

New England Clam Chowder

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle...

Linguine with White Clam Sauce

Author: Celeste Kuch

Seafood Risotto (Risotto ai Fruitti di Mare)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...

Author: Gianni Scappin

Spaghetti Alle Vongole

Author: Bon Appétit Test Kitchen

New England Clam and Corn Chowder with Herbs

Author: Bon Appétit Test Kitchen

Classic Manhattan Clam Chowder

Author: David Rosengarten

Linguine with Red Clam Sauce

Author: Peter Rasmussen

Steamed Clams with Spicy Italian Sausage and Fennel

Author: Bon Appétit Test Kitchen

Grilled Clams With Herb Butter

When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.

Author: John Derian

Clams in Broth

Author: Michael Schlow

Fried Clams

Author: Joey Campanaro

Clams with Spicy Tomato Broth and Garlic Mayo

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams...

Author: Andy Baraghani

Clam and Corn Chowder

Author: Shelley Wiseman

Indoor Clambake

Author: Jasper White

Grill Roasted Clam Linguine

Author: Cheryl Alters Jamison

Linguine with Grilled Clams and Bacon

Author: Chris Schlesinger

Cioppino Seafood Stew With Gremolata Toasts

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy...

Author: Rhoda Boone