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Manila clams

Explore 16 recipes, 3 videos, and more

Steamed Clams with Lemongrass and Chiles

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Linguine with Clams in Pepper Broth Recipe

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Seafood Chowder with Actress Maura Tierney, Part 2

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Linguine with Clams in Pepper Broth

Other Ideas:
Cockles, Linguine, Main course
Ingredients
  • Coarse salt
  • 1/2 pound dried linguine
  • 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
  • 5 garlic cloves, minced
  • Freshly ground pepper
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 cup dry white wine
  • 2 pounds Manila clams or cockles, scrubbed well
  • 1 teaspoon finely grated lemon zest
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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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Thomas Keller's Shellfish Broth

Other Ideas:
Broth, Mussels, Oysters
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
  • 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
  • 1 head garlic, cloves separated, peeled, and smashed
  • 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
  • 1/4 cup tomato paste
  • 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/4 cup Pernod
  • 20 sprigs fresh thyme
  • 6 sprigs fresh parsley
  • 8 sprigs fresh tarragon
  • 3 dried bay leaves
  • 1/2 teaspoon black peppercorns
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 1 tablespoon saffron threads
  • 1 pound mussels, washed
  • 1 pound clams, such as Manila, washed
  • 1 pound oysters, washed
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Linguine with Clams

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
  • Zest of 1 lemon
  • 1/4 cup dry white wine
  • 3 pounds Manila clams, or cockles, scrubbed and rinsed
  • 2 tablespoons unsalted butter
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Brodetto

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Seafood Salad

Ingredients
  • 1 (2 1/2 pound) octopus, head on, cleaned
  • 3 cloves garlic
  • 1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery
  • 1 carrot, peeled and cut crosswise into 3 even pieces
  • 1/2 small white onion, coarsely chopped
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 2 pounds Manila clams
  • 1 pound large (4- to 5-inch) squid, cut into rings with heads
  • 2 cups thinly sliced radicchio
  • 1 large red onion, very thinly sliced
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup extra-virgin olive oil
  • 1 cup red-wine vinegar
  • Coarse salt and freshly ground 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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