Few dishes are as stylish yet simple as this one. Oil, garlic, tomatoes and clams come together in just a few quick minutes. Serve with melted butter and crusty bread to soak up all the...
Method: stovetop
Time: under 30 minutes
Clams
Clams are saltwater shellfish similar to oysters. They can be eaten raw or cooked. You can buy clams fresh in the shell (which need to be shucked), freshly shucked (they usually are stored in their liquor and refrigerated), frozen in the shell, or canned. Aside from eating them raw, most preparations can use fresh, frozen, or canned interchangeably.
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substitutes:
If you can't find clams, you can typically substitute mussels or oysters in most recipes.
helpful hint:
3 dozen medium oysters in the shell = 4 cups shucked oysters.
Clams Posillipo
Copycat Clam Box Fried Clams
The fried clams from the Clam Box are a signature dish at the restaurant, and are served with a side of tartar sauce for dipping. They have a unique hint of sweetness that...
Method: stovetop
Time: under 30 minutes
Grilled Littleneck Clams With Lemon-Butter Sauce
Grilled clams and a buttery, lemony, white wine garlic sauce make an elegant and special-occasion worthy dish.
Method: outdoor grill, stovetop
Time: 2-5 hours
Indian-Spiced Mussels Or Clams
Use mussels, clams, or a combination of the two in this perfectly seasoned seafood dish.
Method: stovetop
Time: under 30 minutes
Clams With Prosciutto And Thyme
This simple but flavorful clam recipe works well as either a main course or appetizer. Serve it with some crusty bread to dip in the juices.
Method: stovetop
Time: under 30 minutes
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Spanish Clams
Clams are steamed in a mixture of olive oil, sherry, prosciutto, and onion. Serve as an appetizer or an entree.
Method: stovetop
Time: under 30 minutes
Clam Casserole
This savory clam casserole makes and easy entree or side dish thanks to the slow cooker.
Method: crock pot
Time: 1-2 hours
Baked Stuffed Quahogs
Made with parsley, garlic powder, quahogs, oil, onions, celery, dry white bread, crushed red pepper
Method: oven
Time: 30-60 minutes
Clam Hash
Made with bacon, butter, shallot, onion, potato, clams, salt and pepper, egg yolks, cream
Method: oven, stovetop
Time: under 30 minutes
Scalloped Clams
Made with eggs, salt and black pepper, onion, saltine crackers, milk, butter, minced clams, Worcestershire sauce, green bell pepper
Method: oven
Time: 30-60 minutes
Stuffed Clams
Made with clam shells, bread crumbs, garlic, onion, parsley, fresh oregano, salt, olive oil, clams
Method: stovetop, oven
Time: 30-60 minutes
Classic Clams Casino
Made with bacon, bread crumbs, butter, red bell peppers, parsley, green onions, cayenne pepper, littleneck clams
Method: oven
Time: under 30 minutes
New England Steamers With Drawn Butter
Made with butter, water, salt, steamer clams
Method: stovetop
Time: under 30 minutes
Clam Stuffed Eggplant
Made with salt and pepper, bread crumbs, eggplant, onion, garlic, butter, clams, parsley, basil, thyme
Method: oven, stovetop
Time: 30-60 minutes
Cape Cod Clam Pie
Made with butter, salt, milk, pie crust mix, clams, clam juice, cracker crumbs, black pepper, water, eggs
Method: oven
Time: 1-2 hours
Clam Steamers
Made with steamer clams, butter, garlic, white wine
Method: stovetop
Time: under 30 minutes
New England Clam Bake Stew
Made with celery, new potatoes, oregano, bay leaf, paprika, cayenne pepper, white wine, ears corn, clams, tomatoes
Method: stovetop
Time: under 30 minutes
Clams Oreganata
Made with salt, bread crumbs, fresh oregano, fresh parsley, mint, olive oil, kosher salt and freshly ground black pepper, clams
Method: oven
Time: under 30 minutes
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.