Clams recipes

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Thai-style stir-fried clams with chili paste, garlic, fish sauce, and fresh mint leaves. A fast, fragrant one-pot seafood dish with bold Southeast Asian flavors.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

Authentic New England double clam chowder built from fresh-steamed clams and bottled clam juice for layered seafood depth. Salt pork, potatoes, milk, and cream simmer slowly into a thick, traditional chowder.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Light creamy clam chowder with turkey bacon, no cream and no flour. Self-thickening from blended potatoes for a healthier New England-style chowder.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.