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Littleneck clams

Explore 36 recipes, 4 videos, and more

Clam Pan Roast with Sausage and Fennel

Ingredients
  • 1 clove garlic, minced
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/4 pound kielbasa, cut into 1/2-inch cubes
  • 12 small red potatoes, cut in half
  • 3 small bulbs fennel (about 3 pounds), trimmed and cut into 1/4-inch thick slices
  • 1 small leek, cut into 1/4-inch rounds, washed
  • 1/4 cup Pernod, or other anise liqueur
  • 1 1/2 cups unsalted clam juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 1/2 pounds littleneck clams, scrubbed
  • 2 large tomatoes, cut into 8 wedges each
  • 1/4 cup fresh tarrragon leaves, coarsely chopped
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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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Potato Seafood Chowder

Ingredients
  • 2 pounds littleneck clams, well scrubbed
  • 2 1/2 cups water
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, cut into 1/2-inch dice
  • 2 celery stalks, strings removed, sliced 1/8 inch thick
  • 1 tablespoon all-purpose flour
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
  • 1 dried bay leaf
  • 4 sprigs fresh thyme
  • 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 1/2 cups half-and-half
  • Coarse salt and freshly ground pepper
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Steamed Littleneck Clams

Other Ideas:
Main course
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Clams with Lemongrass and Chiles

Ingredients
  • Coarse salt
  • 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
  • 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks, thinly sliced crosswise
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced (about 1/2 cup)
  • 3 garlic cloves, minced
  • 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
  • 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
  • 1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
  • 1/4 cup Asian fish sauce
  • 1 cup loosely packed fresh cilantro leaves, coarsely chopped
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Seafood Paella

Ingredients
  • 2 1 1/2-pound lobsters
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 red bell pepper, cored, seeded, and diced
  • 2 links linguica (about 1/2 pound), skinned and chopped; or chopped cured Spanish-style chorizo or other cured sausage
  • 2 cups white rice
  • 3 cups fish or chicken broth, heated
  • 1 pinch of crushed saffron
  • Coarse salt (depends on saltiness of linguica and clams)
  • 1 dozen littleneck clams, well cleaned
  • 1 1/2 pounds codfish or any firm-fleshed white fish, cut into 2-inch pieces
  • Sprigs of fresh parsley, coarsely chopped, for garnish
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Baked Rice with Chorizo and Clams

Time:1 hour
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Spaghetti with Clams

Ingredients
  • Coarse salt
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small dried chile pepper, crumbled, or pinch of red pepper flakes
  • 1 1/2 pounds littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • Freshly ground black pepper
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Paella

Ingredients
  • 1 pound Spanish chorizo
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 yellow bell pepper, stemmed, seeded, and julienned
  • 1 yellow onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
  • 1 teaspoon saffron
  • 2 cups medium grain Spanish rice, such as Bomba paella rice
  • 6 cups homemade or store-bought low-sodium Basic Chicken Stock
  • 16 mussels, scrubbed and de-bearded
  • 16 Manila or little neck clams, scrubbed
  • 16 extra-large shrimp, peeled and de-veined
  • 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
  • 1/4 cup white wine
  • 1/4 lemon, juiced
  • 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped shallots
  • 1 cup frozen peas
  • 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces
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Stove-Top Clambake

Ingredients
  • 2 large or 3 medium onions, cut into large wedges
  • 6 garlic cloves
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • 1 1/2 pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved
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