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Clams - Page 2 of 7

  • Moveable Feast

    Geoduck Carpaccio

    A monster of a clam, the Puget Sound geoduck is the largest burrowing clam in the world. But its size (between one and three pounds) belies its subtle flavor—it’s considered…

  • Moveable Feast

    Black Pepper Pipis

    Pipis are to Australia what littleneck clams are to the U.S. East Coast. So go ahead and use littlenecks. To say this recipe is for lovers of pepper (both black…

  • Moveable Feast

    Grilled Littlenecks Johnson

    A simple combination of ingredients lets the littleneck clams (or quahogs, as they’re called in Westport, MA) shine. Schlesinger attributes the recipe to his friend chef Steve Johnson (of Boston…

  • Moveable Feast

    Grilled Pork Belly with Razor Clams and Black Garlic Vinaigrette

    The black garlic that is used in this vinaigrette is traditional whole garlic that’s undergone a fermentation process, resulting in a milder, sweeter flavor and dramatic-looking cloves.

  • Recipe

    Simple Seafood Stew

    It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew…

  • Recipe

    Linguine with Clams, Sweet Potato, and Country Ham

    Bright and comforting, this brothy pasta dish combines the down-home flavors of sweet potatoes and country ham with the familiar Italian duo of linguine and clams. Elegant in appearance and…

  • Recipe

    Manila Clams with North African Spices

    The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

  • Recipe

    Pasta with Clams, Broccoli Raab, and Chile

    Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

  • Recipe

    Green Hominy Soup with Crab (Pozole Verde con Cangrejo)

    Pozole is a hearty hominy soup, a fiesta food so popular all over Mexico that entire restaurants, called pozolerías, specialize in it, as do many street stands and market stalls.…

  • Recipe

    Rhode Island Clam Chowder

    This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's…