Oysters, Mussels & Clams Recipes

Staff Picks

Cioppino (Seafood Stew)

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This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Seafood Linguine

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Broiled Oysters

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

Spanish Clam Soup

Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread on hand--you'll want to soak up every drop.

Mussels in White Wine and Garlic

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Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Baked Stuffed Clams

One-Pot Clam Bake

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This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

Martha's Spaghetti alle Vongole

Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.

Stovetop Clambake

Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first—and the whole meal is ready in just over half an hour.

Spicy Mussels and Chorizo

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Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Baked Oysters

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

Creamy Mussels

This dish is based on classic moules mariniere, with a bit of cream added.

Inspiration and Ideas

Why We Love Mussels: Easy Recipes That Spotlight the Beauty of This Quick-Cooking, Affordable, and Sustainable Shellfish

20 Clam Recipes That Make Quick Weeknight Dinners

Whether you're in the mood for a soup or an Italian classic, there are so many ways to enjoy clams during the week.

Martha Reveals What She Always Serves at Holiday Parties

Champagne Mignonette

Linguine with White Clam Sauce

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Steamed Littleneck Clams

Spaghetti with Mussels, Lemon, and Shallots

All Oysters, Mussels & Clams Recipes

Paella For a Crowd

Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.

New England Clam Chowder

This creamy clam chowder uses quahog clams.

Italian Seafood Salad

Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.

Chilled Mussel Salad

Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.

Mussels with White Wine and Butter

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Seafood-and-Chicken Paella

Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.

Spaghetti with Clams

Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.

Baked Clam Dip

This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.

Baked Rice with Chorizo and Clams

This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.

Mussels with White Wine and Herbs

Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.

Mexican Paella

This South-of-the-border paella includes Mexican chorizo, a spicy, freshly ground pork sausage that's not to be confused with its dry-cured Spanish cousin. The dinner recipe comes from chef Rick Bayless.

Oysters with Serrano Chile, Avocado, and Cherry Tomatoes

Fresh serrano chile slices, tempered slightly by tomatoes and avocado, give heat.

Mixed Seafood Chowder

This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.

Oyster Stew

This rich, creamy stew is best made with freshly shucked oysters.

Grilled Mussels with Herb Butter

Cooking mussels on the grill is easier than you'd think and it puts a summery meal on the table in under 30 minutes.

Steamed Clams

Jasper's Manhattan Clam Chowder

Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

Barbecued Oysters

Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.

Drunken Mussels with Chorizo and White Beans

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo—just a bit provides a nice smoky punch—then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes—and next to no cleanup.

Manhattan Clam Chowder

This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.

Clam Chowder

Steamed Mussels and Clams

These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.

Jasper's New England Clam Chowder

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Smoky Salmon-and-Potato Stew

Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.

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