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Easy Cioppino

Serious Eats Yasmin Fahr 5 comments

An easy version of cippino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish. More

Italian Easy: Spaghetti with Clams, Mussels, and Tomatoes

Italian Easy Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes. More

Spaghetti with Clams, Mussels, and Tomatoes

Serious Eats Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes and includes tips to ensure your seafood is fresh and prepared properly. More

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Slice J. Kenji López-Alt 22 comments

Clam pizza is the kind of pizza that you need to start eating immediately after it's cut into slices, before the copious clam juices have a chance to render the crust completely soggy (though some degree of sogginess is inevitable—a feature for some, even). Even so, roasting a clam in the open heat of an oven is not the ideal way to do it, even if its been freshly shucked. Want to know the secret to the absolute tenderest, most flavorful clams and juiciest clam pizza around? Place the whole, unshucked clams on that pie before baking. It may look strange at first, and it will definitely look strange when it comes out of the oven, but the clams will be insanely tender and you won't lose a single drop of those precious juices. More

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Serious Eats J. Kenji López-Alt 11 comments

Crisp, bubbly pizza soaked in clam juice with fresh clams, mozzarella, romano, olive oil, and a hint of red chili heat. More

New England Clam Chowder

Serious Eats J. Kenji López-Alt 23 comments

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve. About... More

Bar Bites: Clams with Tequila and Chorizo

Marvin Gapultos Post a comment

The sauce in this recipe is something resembling a meat sauce for pasta, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. It is simultaneously spicy and meaty, briny and fresh, and brightened with the flavors of tequila and lime. And when the meaty sauce is poured over the steamed clams, you have a quick and easy surf-and-turf beer snack on your hands. More

Clams with Tequila and Chorizo

Serious Eats Marvin Gapultos Post a comment

This quick and easy surf-and-turf beer snack has a sauce that resembles bolognese, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. More

Dinner Tonight: Clams with Black Bean Sauce, Bok Choy, and Noodles

Dinner Tonight Nick Kindelsperger 2 comments

The idea to add noodles to the classic Chinese dish of clams with black bean sauce isn't exactly a huge leap from the original, but it takes some effort to achieve the right balance between the sauce, the shellfish, and the noodles. It wasn't until I added some bok choy that it really worked. More

Clams with Black Bean Sauce, Bok Choy, and Noodles

Serious Eats Nick Kindelsperger Post a comment

The idea to add noodles to the classic Chinese dish of clams with black bean sauce isn't exactly a huge leap from the original, but it takes some effort to achieve the right balance between the sauce, the shellfish, and the noodles. It wasn't until I added some bok choy that it really worked. More

Skillet Suppers: Rice Noodles with Clams, Snowpeas, and Corn

Yasmin Fahr 3 comments

Italian grandmothers may balk at the idea of cooking pasta directly in a sauce instead of in a separate ocean-sized pot of boiling water, but it's a great shortcut to extra flavor without the extra stove space, and can result in perfectly fine texture (see here for more on the science of low-water pasta). But there are a couple tricks you need to know. More

Skillet Rice Noodles with Clams, Snow Peas, and Corn

Serious Eats Yasmin Fahr Post a comment

A one-skillet meal of quick-cooking clams, vegetables, and rice noodles flavored with soy sauce, sriracha, and vinegar. More

TGI Fry-Day: Fried Clam Roll at Mary's Fish Camp

New York Jessie Pascoe Post a comment

The first bite is a mix of flavors and textures: the pipping hot clams rest over a cooling celery root remoulade—made even more flavorful thanks to capers, red onions and chives—and it's all cradled in a fresh roll, next to a refreshing side of slaw. Of course, the fried clams dominate the dish: these battered mollusks are crispy, crunchy and copious. Such roll overflow necessitates extensive utensil work, but, when each mouthful tastes this good, who cares if a knife and fork come to the rescue? More

Dinner Tonight: Stephanie Izard's Manila Clam and Sausage Linguine

Blake Royer Post a comment

Stephanie Izard is a Top Chef winner, and her restaurant Girl & the Goat in Chicago is regularly booked for months out. She is known for her affinity with unusual flavor combinations that you'd never think would work—which is exactly what drew me to this dish. Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

Stephanie Izard's Manila Clam and Sausage Linguine

Serious Eats Blake Royer Post a comment

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

Video: Making Fire by Hand

Daniel Klein 2 comments

In the event of a nuclear disaster, zombies taking over the planet, or an industrial food collapse, you'd want to be friends with the folks in this video. This short film is a meditation on survival and the beauty of doing things that aren't necessary with such conventions as matches and lighters. After wading in the river in Andalusia, Alabama, we cooked Corbicula Clams over a homemade fire. More

My Thai: Stir-Fried Clams with Thai Chili Jam and Basil

Seriously Asian Leela Punyaratabandhu Post a comment

The juice released from the clams when combined with the smoky Nam Prik Pao becomes a delicious sauce that's greater than its individual components. With fresh Thai basil perfuming the whole thing, it's no wonder this dish is one of the most popular dishes at made-to-order food stalls. More

Stir-Fried Clams with Thai Chili Jam and Basil

Serious Eats Leela Punyaratabandhu 1 comment

[Photograph: Leela Punyaratabandhu] With Nam Prik Pao and additional juice released from the clams, this stir-fry already packs so much flavor that you may not even need to add any fish sauce. The procedure is quite simple and straightforward. The... More

Marc Vetri's Spaghetti in Parchment with Clams and Scallions

Serious Eats Caroline Russock 8 comments

There's a certain drama that surrounds cooking en papillote. Unwrapping the parchment paper that holds your meal adds an air of excitement, something not too dissimilar to opening a gift. And that's precisely what's so appealing about Marc Vetri's Spaghetti in Parchment with Clams and Scallions from Rustic Italian Food. More

Sunday Supper: Lobster Boil

Sydney Oland 2 comments

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe. More

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