Recipes for "clams"

Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, prep the garlic, lemon zest, and parsley.

Add the spaghetti to the boiling water, set your timer for 2 minutes less than the recommended time (so you can be assured that you are cooking the pasta al dente).

Cook the spaghetti uncovered in vigorously boiling water. While the spaghetti cooks, prepare the clam sauce.

Heat 3 tablespoons of olive oil in a sauté pan on medium heat. Add the minced garlic and the red chili pepper flakes. Cook for 30 seconds to a minute, until the garlic just is on the edge of browning.

Add the white wine to the pan. Open the cans of clams and squeeze out the clam juice from the cans into the pan as well.

Raise the temperature to high and let boil sauce the sauce reduces as the spaghetti cooks. (Put pan on largest burner on high heat to help the sauce reduce more quickly.)

About the same time the spaghetti is finishing its cooking, the sauce should be reduced by about two-thirds. There should be about 1/4 to 1/3 cup of liquid still in the pan.

Add the chopped clams, and return to a simmer. Then stir in the minced parsley and the lemon zest.

When the pasta is done to the point of al dente (cooked but still a little firm when you bite), drain it and place it in a serving bowl. Pour the sauce over the spaghetti and toss to combine. Sprinkle with freshly ground black pepper to taste.

Serve with a little more fresh parsley sprinkled over the top. Serve immediately.

Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open.

Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).

Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.

Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.

Place a rack in the center of the oven.

In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2 to 3 minutes), add the garlic.

Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice.

Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs.

Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan.

Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

Did you love this recipe? Let us know with a rating and review!

Save your biggest, prettiest clam shells to use for future stuffed clam dishes. To clean, just rinse them off and run them through the dishwasher with your dishes.

Ideally, if you have the time, place the steamers in a bucket and cover with several inches of seawater or salty water (a tablespoon of sea salt completely dissolved in every quart of water), and let sit several hours in a cool place (not in direct sunlight), preferably overnight.

If you're not using sea water, make sure your salt isn't iodized.

After a while, you'll notice that each clam has a foot that will start to extend out of the shell. This is normal. The clams are usually buried in the sand with only the foot extending up to the surface of the water.

The steamer clams will discharge any sand or dirt while they are sitting in the water, so the water may become rather murky. You can change the water if you want.

If you don't have time to let the clams soak for hours, just put several of them at a time in a large bowl, cover with salt water, and gently swirl the water around with your fingers for half a minute.

If the clams release sand or grit, dump out the water and rinse the clams out in the same manner again, until no more sand is released. (They may still release some sand and grit while cooking, but you will dip them in the clam broth before dipping them in butter when you eat them, helping to rinse away any remaining grit.)

When ready to cook, put about an inch of water (you can also use beer or a stout) in the bottom of a tall, large pot. Place a steamer rack at the bottom of the pot. Carefully place the clams on the steamer rack (if you don't have a steamer rack, don't worry about it, just put the clams in the pot with the water).

The clam shells are on the thin side and can easily break, so be gentle as you put the steamers in the pot.

You may notice some of the clams "spitting" water at you as you handle them. This is normal, don't worry about it. If any of the clams seem dead, are stinky, or whose siphons don't retract a bit when you touch them, toss them out.

Cover the pot. Bring the water to a boil. Let the clams cook in the steam from the boiling water for about 5 to 10 minutes, until the steamer clam shells are wide open, then remove the pot from the heat. Any steamers that didn't open should be discarded. (The pot might foam up and boil over while cooking, so keep an eye on it while cooking.) Let the clams cool for a couple of minutes.

Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.

Serve the steamers with a bowl for the clams, an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with butter for dipping.

To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard with the shells into the shell bowl.

Grip the siphon with your fingers, swirl the clam around in the hot broth (it will help to warm up the clams and to dislodge any remaining grit or sand). Dip the clam into melted butter and eat!

Note, the siphon end of the clam may be a bit tough and rubbery. You can eat it or not. In any case, it makes a great handle for dipping.

Did you love the recipe? Give us some stars and leave a comment below!

Place sliced cherry tomatoes in a bowl. Toss with 1/4 teaspoon of salt and 2 Tbsp of the chopped fresh basil. Set aside.

Bring a large pot of salted water to a boil (4 quarts of water, 2 Tbsp salt). While the water is coming to a boil, prep the shallots and garlic and start the sauce.

Heat the olive oil in a large sauté pan on medium heat. Add the sliced shallots and cook until translucent, stirring often. Add the garlic and cook for 30 seconds more.

Add the tomatoes and cook for 2 minutes. Add the chopped clams with their juices.

Reduce the heat to low and let simmer at a low temperature while the pasta is cooking in the next step.

Once the salted pasta water comes to a rolling boil, add pasta and cook, uncovered at high heat until al dente, no more than 2 minutes.

Drain the pasta, reserving 1/4 cup of the pasta water. Add the 1/4 cup of pasta water to the sauce in the sauté pan.

Add the pasta to the cherry tomato mixture and toss to combine. Stir in the remaining 2 Tbsp chopped fresh basil.

Serve immediately.

Gather all ingredients.

Wash clams to remove any dirt or sand.

Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.

Pour in white wine; bring to a boil. Cook until wine is reduced by half.

Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.

Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley, and red pepper flakes.

Place clams in wine mixture. Cover and steam until all clams have opened, about 5-7 minutes. Discard any that do not open. Serve in soup bowls and ladle broth generously over them.

Wash clams well in a sink of cold water. Discard any clams that are already opened.

In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.

Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Spread out bread cubes in a the prepared baking sheet, and bake in the oven until it they are completely dried, 20 to 30 minutes. Transfer to a mixing bowl.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, crispy, and all the fat has rendered, about 10 minutes. Turn off heat, push crisp bacon to one side of the skillet, and drain most of the rendered fat.

Turn heat back on medium-high and add diced onions and peppers. Cook until they just start to soften, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add reserved clam juice, and cook, stirring, until half the liquid has been reduced, 3 to 5 minutes.

Transfer skillet contents into the bowl with the bread cubes.Pour in reserved clams and toss to combine. Add ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, parsley, salt, pepper, and cayenne. Mix well, cover, and refrigerate until needed.

Melt butter in a skillet over medium-high heat and whisk in flour until mixture turns into a light tan color, about 2 minutes. Add cold milk all at once, and whisk until smooth. Cook, whisking often, until sauce begins to simmer, 3 to 5 minutes. Sauce will not be very thick, but will thicken when baked with the shells.

Remove sauce from heat, and transfer 3/4 of it into a 9x12-inch baking dish. Reserve the rest for the top.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta shell in the boiling water, stirring occasionally, until about 75% tender, about 9 minutes (full cooking time would be 12 minutes). Drain and cover with just enough cold water to cover to prevent shells from drying out.

Preheat the oven to 400 degrees F (200 degrees C).

Stuff 20 shells with plenty of clam-bread mixture, and place on top of sauce, making 5 rows of 4 shells. Top with remaining white sauce and sprinkle with remaining grated Parmigiano-Reggiano.

Bake in the preheated oven until pasta is fully tender, sauce is bubbling around the edges, and the cheese on top is starting to brown, 30 to 40 minutes. Top with additional chopped parsley if desired, and serve immediately.

Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It's best not to open the lid and stir.

When clams have opened, remove from the heat. Stir in parsley and butter.

Serve clams and liquid in heated bowls.

Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.

Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.

Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.

Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.

Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.

Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a saucepan of water to a boil. Cook clams in the boiling water until all shells are open, about 5 minutes.

While the clams are cooking, combine crushed crackers, garlic powder, and parsley in a large resealable bag. Seal the bag and crush the mixture until finely ground and well combined.

Melt butter in a skillet over medium heat. Add cracker crumb mixture and cook, stirring constantly, until golden brown.

Drain clams. Remove and discard the empty half shell from each clam. Transfer full halves to a baking sheet; spoon crumb mixtureinto each shell.

Bake in the preheated oven until topping is browned and crispy, 10 to 15 minutes.

Serve clams with lemon juice and hot pepper sauce.

Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer. Set aside.

Beat eggs together in a bowl. Stir flour, salt, pepper, and garlic powder together in a second bowl. Mix panko and Parmesan cheese together in a third bowl.

Flour clams well, shaking off any excess. Dip clams into eggs, then into panko mixture, pressing evenly onto clams. Place on the prepared baking sheet, cover with wax paper, and freeze until firm.

Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook. Place on paper towels to drain.

Heat oil in a large skillet over medium heat.

Mix crushed crackers in a bowl with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.

Fry clams in the hot oil until golden brown. Do not overcook.

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.

Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.

Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Preheat oven to 400 degrees F (205 degrees C).

In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.

Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)

Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Preheat oven to 375 degrees F (190 degrees C).

Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.

Bake in preheated oven for 15 minutes.

Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.

Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.

Mix basil into clam mixture and cook until wilted, about 1 minute.

Soak clams in cold salted water for about 1 hour. Drain.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.