Oysters, Mussels & Clams Recipes

From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.

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.

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

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.

Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness.

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

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.

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.

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

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.

This seafood platter -- overflowing with lobster, king crab legs, shrimp, oysters, and clams -- is a showstopper.

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

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.

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.

Martha's recipe for paella, the classic Spanish dish that's a good choice for a dinner party, is chock full of chicken, pork, clams, mussels, and shrimp. Cooking over a wood fire to give the meal an authentic flavor.

Serve this creamy sauce with our Grilled Striped Bass.

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

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.

Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth.

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.

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs