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Littleneck clams

Explore 36 recipes, 4 videos, and more

Clam Chowder

Time:45 mins
Other Ideas:
American, Chowder
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Paella

Ingredients
  • 12 bone-in, skin-on chicken thighs (about 5 pounds)
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 4 large tomatoes
  • 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 2 teaspoons saffron
  • Coarse salt and freshly ground pepper
  • 4 cups homemade or store-bought chicken stock, warmed
  • 1/3 cup cognac
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 large white onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 12 jumbo shrimp, peeled and deveined
  • 1 1/2 pounds short-grain white rice
  • 16 littleneck clams, scrubbed
  • 18 mussels, scrubbed
  • 2 cups fresh or frozen peas
  • 1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup fresh flat-leaf parsley, chopped, for serving
  • Lemon wedges, for serving
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Frutti di Mare Sauce

Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
  • 1/4 cup dry white wine
  • 1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
  • 1/2 pound small shrimp, peeled, deveined, and halved lengthwise
  • 16 littleneck clams, scrubbed
  • 16 mussels, scrubbed
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 pound cooked spaghetti
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Steamed Clams with Corn on the Cob

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Seafood Paella Dinner Recipe, Part 3

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Seafood Paella Dinner Recipe, Part 4

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Easy Baked Stuffed Clams Recipe

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Grilled Pizzas with Clams and Bacon

Time:1 hour
Ingredients
  • 2 ounces slab bacon, chopped
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 garlic cloves, thinly sliced
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 2 1/2 pounds littleneck clams, scrubbed well
  • 1 cup heavy cream
  • 1/4 teaspoon crushed red-pepper flakes
  • 3 Grilled Pizza Dough crusts
  • 2 tablespoons fresh flat-leaf parsley
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Seafood Risotto

Ingredients
  • 1/4 cup coarse salt, plus more to taste
  • 2 lobsters (1 1/2 pounds each)
  • 12 littleneck clams, scrubbed well
  • 12 mussels, scrubbed well and debearded
  • 5 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, minced (about 5 teaspoons)
  • 1 small dried chile de arbol, crumbled
  • 1 cup dry sparkling white wine, such as Prosecco
  • 1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
  • 8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
  • 6 1/2 cups homemade or low-sodium store-bought fish stock
  • 2 tablespoons fresh chervil, minced, plus sprigs for garnish
  • Pinch of saffron threads
  • 9 tablespoons unsalted butter
  • 3 medium shallots, minced (about 3/4 cup)
  • 2 cups Vialone Nano or Carnaroli rice
  • Freshly ground pepper, to taste
  • 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
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Clams in Rich Broth with Orzo

Ingredients
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 to 4 cloves garlic, peeled and thinly sliced
  • 1 large onion, peeled and sliced
  • 2 dried red chile peppers
  • 1 cup white wine
  • 1 cup chicken stock or water
  • 2 tablespoons unsalted butter
  • Salt
  • 5 pounds littleneck or Manila clams, scrubbed well
  • 1/4 cup chopped tomato
  • 1 tablespoon each chopped fresh parsley and basil
  • 1 pound orzo (rice-shaped pasta)
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