No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
Author: Susan Spungen
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking,...
Author: Kelly Mariani
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Rob Levitt
Author: Jody Adams
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very...
Author: David Tamarkin
Author: Julia Child
Author: Jody Adams
Author: Anitra Earle
Author: Barbara A. Tadeo
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Mary Sue Milliken
Author: Rick Martinez
Author: Silvano Marchetto
Author: Eileen Yin-Fei Lo
Author: Tracy McGillis
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
Author: Joshua McFadden
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz