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
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
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
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
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
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
Author: Jody Adams
Author: Rob Levitt
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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: Rick Martinez
Author: Mary Sue Milliken
Author: Silvano Marchetto
Author: Tracy McGillis
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Author: Eileen Yin-Fei Lo
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