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Ideas in Food vs. Linguine alle Vongole: Part 2

Ideas in Food 11 comments

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Smoked Rice Cakes with Korean Clam Sauce

Serious Eats Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Ideas in Food vs. Linguine alle Vongole: Part 1

Ideas in Food 17 comments

Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. This first part kicks the recipe off with all the components you can prep a day in advance. Stay tuned for the full recipe tomorrow. More

Cryo-Shucked Clams

Serious Eats Ideas in Food 3 comments

Want to cook clams without their shells but don't know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. More

A Brief Ode to Fried Clams, the Best Fried Food in the World

J. Kenji López-Alt 50 comments

The greatest fried food in the world—and I'm pretty serious about my fried foods—is available only in one small corner of the United States, and that food is fried clams. Here's why. More

Beyond Curry: Anglo-Indian Coconut Clam Stew

Beyond Curry Denise D'silva Sankhe Post a comment

Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them. More

Anglo-Indian Coconut Clam Stew

Serious Eats Denise D'silva Sankhe Post a comment

Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Cook the Book Kate Williams 4 comments

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Cull & Pistol Nails the Classics and Creates Some New Ones

New York J. Kenji López-Alt 4 comments

I'm a big stickler for properly cooked, ultra-fresh seafood at oyster bars like this, to the point where even the tiniest thing out of place can bring down the experience for me. At Cull & Pistol, they hit all of the classics just right, and even create new dishes that seem like they've existed forever. More

The Art of Clamming: An Illustrated Guide

Jamie Feldmar 4 comments

I grew up in landlocked Chicago, where clamming is not exactly a popular pastime. So when I was offered the chance to go clamming in Oregon, I jumped. The great outdoors? Check. Fresh seafood? Check. A rare opportunity to wear full-body waders in public? I was totally in. More

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