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Cherrystone clams

Explore 6 recipes, 2 videos, and more

New England Clam Chowder, Part 1

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Stuffed Clams with Michael Anthony

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Creamy Clam Chowder

Time:50 mins
Ingredients
  • 12 cherrystone clams (1 1/2 pounds), scrubbed well
  • 2 slices bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 large celery, stalk, finely chopped
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 pound new potatoes, peeled and cut into 1 1/2-inch chunks
  • 3/4 cup heavy cream
  • Dash of hot sauce, such as Tabasco
  • Coarse salt and ground pepper
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Manhattan Clam Chowder

Ingredients
  • 3 cups water
  • 2 dozen cherrystone or littleneck clams, scrubbed (2 cups clam meat)
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces pancetta, sliced 1/2 inch thick and cut into 1/4-inch dice
  • 1/2 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 large garlic cloves, minced (1 tablespoon)
  • 1/4 teaspoon red-pepper flakes
  • 1 1/2 tablespoons Marsala wine (optional)
  • 1 can (28 ounces) whole plum tomatoes, strained, juices reserved, tomatoes finely chopped
  • 1 potato, preferably Yukon Gold, peeled and cut into 1/2-inch dice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • Coarse salt and freshly ground pepper
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Clams Casino Crostini

Time:40 mins
Ingredients
  • 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded
  • 1/2 baguette, thinly sliced on the bias to yield 24 slices
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter, softened
  • 2/3 cup minced shallots (2 large)
  • 1 tablespoon minced garlic
  • 1 teaspoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley
  • 1 strip bacon, thinly sliced crosswise
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Clam Broth

Other Ideas:
Broth, Make-ahead, Quahog clams
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Baked Clams with Italian-Style Breadcrumbs and Horseradish

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Linguine with Clams

Time:45 mins
Ingredients
  • Coarse salt
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped garlic
  • 1/3 cup finely chopped shallot (1 large)
  • 3/4 cup chopped Cubanelle pepper (from 1 large)
  • Generous pinch of red-pepper flakes
  • 1/4 cup dry white wine
  • 8 ounces bottled clam juice
  • 3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
  • 1/2 cup fresh parsley, finely chopped
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