For this pasta dish, food editor Jennifer Aaronson serves the clams in their shells, with a bowl on the table to collect them. If you prefer, you can remove them beforehand.Martha made this recipe on Cooking School episode 410.
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce.Also try: Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
An assortment of herbs, including tarragon, parsley, and chives, gives these simple baked clams from Peter Lo Cascio, a Martha Stewart Center for Living charity winner, their fresh flavor. Serve for a seasonal spring appetizer.