Linguine with Creamy White Clam Sauce
Ripe tomato and fresh basil give this quick recipe tons of flavor. Serve this healthy pasta dinner with crusty garlic bread and steamed green beans.
New England Clam Chowder
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.
Miso Soup with Clams & Spinach
The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they're worth adding for a more intense umami taste.
Brodetto di Pesce (Adriatic-Style Seafood Stew)
You will find versions of this hearty fish stew all along Italy's Adriatic coast. In Abruzzo, the stew is spiked with hot pepper and served with grilled or toasted bread to sop up the sauce. Be sure to find the freshest fish possible and serve with your favorite Italian wine.
Spaghetti with Arugula & Clam Sauce
Canned clams are a great ingredient to have on hand for a fast dinner. Plus, their juices amp up the flavor of this sauce. Look for cans with certification from the Marine Stewardship Council for the most sustainable choice.
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.
Linguine alle Vongole
Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces.
White Pizza with Clams
Here's an easy homemade pizza recipe that is a take on white clam pizza, which was first made famous by Frank Pepe of Pepe's Pizzeria in New Haven, Connecticut. Look for fresh clam strips in the seafood department. You can find them ready to use out of their shells at most large supermarkets. If you don't want to use fresh, we also like the briny flavor and convenience of canned chopped clams.
Clam Chowder with Broccoli Stems & Corn
Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup--they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon.
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch--the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.
Manhattan Clam Chowder
There's long been a feud between Manhattan's tomato-based clam chowder and the cream-based New England clam chowder. No matter which you prefer, you can't deny that this easy clam chowder will put dinner on the table before you can finish the debate.