Littleneck, cherrystone, manila, quahog, and cockles are among the most common varieties of clam; they all have the typical hard, rounded shell. Less common types run the gamut from delicate, elongated razor clams to giant geoduck clams (also known as horesenecks), which can weigh three pounds or more.

Our collection of 21 clam recipes includes classic chowders (the creamy New England kind and its tomato-y Manhattan cousin), Italian-accented standards (linguine with clams; clam pizza), and plenty of others that are broiled, steamed, or even grilled.

Quahogs, steamers, and razor clams bring their briny essence to this classic clam chowder. The soup is rich with cream, salt pork, and bacon, and seasoned with fennel, thyme, and dill.

To make this Italian-American restaurant favorite, steam Manila clams in white wine, garlic, onion, and red-pepper flakes for a few minutes until the shells open. Mix in butter, parsley, and al dente linguine to finish the dish.

Combine four pounds of clams, a little butter and thyme, and a pint of beer or water to make enough for a party. Once the clams are scrubbed, it takes less than 15 minutes to prepare this casual appetizer.

Make fresh breadcrumbs by whirling day-old Italian bread in the food processor with olive oil, garlic, parsley, oregano, and Parmigiano-Reggiano cheese. Spoon the mixture over clams on the half shell and broil until browned and crisp.

It only takes a few minutes to steam cherrystone clams -- so much tastier than the canned variety -- for this creamy chowder. Potatoes, bacon, onion, celery, and thyme add flavor and body to the soup.

Cracked black pepper and red chile flakes give bite to a fragrant, briny clam broth. Pancetta and lemon zest balance out the heat in this hearty linguine supper.

Simmer clam juice with basil, lemongrass, lime juice, and fish sauce to create a delectable broth for steaming clams. Serve them with lime wedges and melted cilantro butter for dipping.

The tomato-based broth for the other classic clam chowder is spiked with Marsala wine and red-pepper flakes in this recipe. Tender clams, potatoes, and pancetta are abundant in this soup.

Sprinkle scallions over littleneck clams on the half shell, and top each one with a small slice of smoked bacon. Broil until bacon is browned and serve with French bread for mopping up the savory juices.

Slice ears of corn into half-inch "coins" so they cook at the same speedy pace as littleneck clams. Shallot, jalapenos, and cilantro flavor the white wine broth.

Apple cider and chopped Granny Smith apple give gentle sweetness to steamed scallops and clams. Garnish with fresh parsley leaves and a drizzle of olive oil just before bringing this appetizer to the table.

Try chef Tom Colicchio's take on a Portuguese specialty when you're cooking for a crowd: Coat pork shoulder with a dry rub, marinate for two hours, and slow-roast to melting tenderness. Combine the shredded pork with clams steamed with white wine, shallots, and spicy red Fresno chiles.

Mix chopped clams with toasted pine nuts, garlic, basil, lemon, and vermouth to make this delicious appetizer. Fill clam shells with this mixture, top with buttered breadcrumbs, and broil until golden.

All you need are five dozen littleneck clams and a hot grill to prepare this fun, casual appetizer. Put the clams directly on the grill and cook them for about five minutes, just until they open.

In this recipe from chef Mario Batali, foil packets (or "cartocci") enveloping clams, pancetta, red bell peppers, garlic, and parsley are placed directly on the grill. Open the packets carefully -- the contents get steamy!

Toast minced garlic in olive oil to season the white wine for steaming clams. Boil spaghetti until just shy of al dente, then transfer it to the clam broth to finish cooking.

Saute fennel and potatoes, and then simmer until tender in anise liqueur and clam juice. Add sweet Italian sausage, kielbasa, tomatoes, and littleneck clams to the pan and steam until the clams open.

Reduce heavy cream and garlicky clam steaming liquid until thick, spread over a round of pizza dough, and scatter with clams and red-pepper flakes before baking. This recipe is from Franny's, a beloved restaurant in Brooklyn, New York.

Steam mussels and littleneck clams in white wine with leeks, shallots, and serrano chile. Serve as an appetizer or a main dish with grilled, garlic-rubbed baguette slices.

Steam littleneck clams or cockles, and combine with cooked linguine and spicy, garlic-infused olive oil. To create especially vibrant flavor in this dish, marinate the garlic and red-pepper flakes in the olive oil for up to eight hours ahead of time.

Run toasted bread cubes, garlic, lemon zest, and parsley through a food processor to create seasoned breadcrumbs for this Italian appetizer. Mix the crumbs with freshly grated horseradish and mound onto clams on the half shell before broiling.