Clam Recipes
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Clam shells should be tightly closed -a gaping shell indicates it is no longer edible.
To Prepare: Scrub shells; wash free of sand using several waters. Place in steamer or sieve over rapidly boiling water, covered tightly. Steam until shell opens, about 10 minutes. Remove one shell from each clam; serve hot with strained clam liquid, melted butter, salt and pepper.
- A Bucket of Steamers | Alentejana | Bacon and Cheddar Clams | Baked Clam Dip
- Basque Steamed Clams | Chinese Style Paella | Clams Antipasto | Clam and Beer Appetizers
- Clam Cakes with Lemon Sauce Clams Casino | Clam and Cheese Chowder | Clam Chowder | Clam Dip
- Clam Hash | Clam Kabob | Clam Meringues | Clams Parmesan | Clam Potatoe Pie | Clam Stir Fry
- Clear Broth Clam Soup with Pastina | Clear Broth Sea Clam Soup | Deep Fried Clams
- Fresh Clams in Tomatoe-Parsley Broth | Garlicky Clams with Linguine | Imperial Clams
- Linguine and Clams in Parchment | Linguine with Clams | Linguine with Squid and Clams
- Manhattan Clam Chowder | Marinated Clams | Mediterranean Clam Salad
- Microwave Steamed Clams or Mussels | Mushrooms Stuffed with Whole Clams
- New England Clam Chowder | Pasta alla Posillipo | Quick Clam Casino | Quick Clam Cocktail
- Ragout of Fresh Clams with Artichokes and Tomatoes | Red Chile Risotto Clams | Roasted Clams with Bacon
- San Francisco Style Cioppino | Savory Clam Balls | Scampi | Seafood Clam Chowder
- Soy Ginger Sauce For Steamer Clams | Steamed Clams with Bacon and Beer
- Stir-fried Clams in Black Bean Sauce | Stove-Top New England Clam Bake | Stuffed Clams