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Clams

Explore 83 recipes, 5 galleries, 65 videos, and more

Bucatini with Red Clam Sauce and Hot Pepper

Time:20 mins
Ingredients
  • Coarse salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 garlic cloves, smashed
  • 1/2 teaspoon dried oregano
  • Red-pepper flakes
  • 1 can (14 ounces) whole plum tomatoes, chopped, plus 1/2 cup juice
  • 2 cans (6.5 ounces each) chopped clams, drained, reserving 1 cup clam juice
  • 1 tablespoon capers (preferably salt-packed), rinsed and drained
  • 3/4 pound bucatini (perciatelli) or other long pasta
  • Coarse sea salt, for sprinkling
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Clams in Cartoccio

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Jasper's Manhattan Clam Chowder

Ingredients
  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper
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Seafood Chowder, 2

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Seafood Chowder, 1

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Maura Tierney Cooks, 2

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Maura Tierney Cooks, 1

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Paella

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Emeril Lagasse, 1

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