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Clams

  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Recipe

    Seafood with Romesco Sauce

    Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

  • Recipe

    Clams with Herb Cream and Pork Belly Cracklin'

    Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.

  • Moveable Feast

    Fideuà

    If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty,…

  • Recipe

    Smoky Grilled Clams with Sauvignon Blanc Broth

    Since the clams cook in just a few minutes, be sure that the wood chips ignite and start to smoke before you begin grilling; this will give you the right…

  • Moveable Feast

    Seafood Paella

    Paella is so iconic in Spain, says Chef Mullen with a grin, that “families have been torn apart in arguments about what the right paella is.” The traditional method, he…

  • Moveable Feast

    Trout en Papillote with Blue Crab Butter

    Cooking fish en papillote—in parchment paper packets—yields moist, tender results with little fuss. The key is a folded seal on the paper packet so the steam can't escape while cooking.…

  • How-To

    How to Make Linguine with Clam Sauce

    Learn to make this simple Italian classic

  • Recipe

    Classic Linguine with Clam Sauce

    Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot.

  • Recipe

    Spaghetti and Clams with Garlicky Green Sauce

    Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the…