Clams

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Recipe of the Day

Clam with Tomato and Rice Soup

"Delightfully creamy tomato and clam soup with a generous amount of garlic. A perfect lunchtime treat." - by SUNFLOWER179

Clam Recipes

Cioppino

"A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a…" - by Star Pooley

Scott Ure's Clams And Garlic

"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta." - by Scott Ure

Smokey Clamicken Chowder

"This hearty clam and chicken chowder is delicious and filling." - by rccola1

Fried Razor Clams

"A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier…" - by SALMONSNAGGER

Ocean Packets

"Make a seafood bake on your grill using foil packets to contain shrimp, clams, scallops, corn on the cob, and cherry tomatoes, all drizzled with lemon butter." - by TerryWilson

Steamed Clams in Butter and Sake

"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation." - by Lilibeth:)

Tim O'Toole's Famous Stuffed Quahogs

"Large clam shells are stuffed with chopped clams, spicy sausage and bread stuffing in this easy variation on an East coast classic. " - by Scotty

Firehouse Clam Bake New England Style

"A traditional New England clam bake that will feed a small army! You will have to plan ahead for this one. Lobsters, clams, mussels, potatoes, fish, corn, hot dogs, sausa…" - by Star Pooley

Ivan's Mega Frutti Di Mare

"Anchovies are the secret ingredient in this flavorful seafood pasta. They're gently cooked until melted into the olive oil, and add a deliciously nutty flavor that isn't …" - by strmrdr23

Vongole

"Spicy Calabrese sausage is sauteed with garlic, then simmered with Manila clams in a white wine sauce. Beautiful and delicious dish!" - by Kenmore featured chef, Cat Cora