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Entries tagged with 'clams'

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

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

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

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

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 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

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

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

Lobster Boil

Serious Eats 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

Pasta with Clams and Anchovies

Serious Eats Elizabeth Barbone 2 comments

While my grandmother was busy frying fish on Christmas Eve, she'd put together this easy pasta dish. It uses canned clams, which I've come to expect from this dish. If you don't care for canned clams, omit them or steam... More

Sunday Supper: Clams and Bacon

Serious Eats Sydney Oland 5 comments

Don't be fooled by this dish's simplicity. The clams are briny, the bacon is fatty, the onions are sweet, and the beer adds that little something special—the final product ends up much more than the sum of its parts. More

Dinner Tonight: Pasta alla Vongole

Serious Eats Blake Royer 8 comments

Despite the so-so reputation that Pasta all a Vongole might hold—an Italian standby of tough, overcooked clams and gray "dishwater" sauce turned cloudy from the simmering clam shells—when done right, it has the potential to be remarkable. Many pasta dishes are this way, requiring attention to detail that's rewarded with great flavor. More

Sunday Supper: Clam and Chorizo Stew

Serious Eats Sydney Oland 9 comments

Clams and chorizo are both exceptional ingredients in their own right, but put them in one dish together and they enhance each other further. This light summer stew makes the most of simple flavors by adding just another ingredient or two designed to support the complex, spicy chorizo and sweet, briny clams without distracting the palate. More

Dinner Tonight: Clams with Sweet Potato Smoked Sausage and Watercress

Serious Eats Nick Kindelsperger Post a comment

Fresh Southern cookbook the Lee brothers explain that this is one of those recipes that's "just way too easy to be this satisfying." They are completely right. There are really only six ingredients here (seven if you count water) but the dish feels miraculously complete. More

Clam Chowder

Serious Eats Carrie Vasios Mullins 3 comments

Clam chowder is one of those dishes for which there are a hundred different versions, though everyone will tell you that theirs is the only legitimate one. Cream or milk? Carrots and celery or only potatoes? Bay leaf? Flour? And... More

Dinner Tonight: Manhattan Clam Chowder

Serious Eats Nick Kindelsperger 9 comments

Though it's not nearly as famous, there is a non-New-England kind of clam chowder out there. Instead of the heavy cream or milk, this one is laced with tomatoes and a healthy abundance of other vegetables. It's a lighter option, but still very comforting. More

French in a Flash: Provençal Mussels and Clams Over Shells

Serious Eats Kerry Saretsky 4 comments

The food of Provence, in the south, is our own personal French diet cookbook. Seafood tossed with fresh tomatoes, bright herbs, garlic, and chili makes for the perfect dinner. The French don't get fat for a reason. More

Healthy & Delicious: Clam-Stuffed Mushrooms

Serious Eats Kristen Swensson Sturt 10 comments

The best part about this recipe is the addition of clam. Largely sustainable and virtually fat-free, it's an interesting twist on what can occasionally be a fairly staid recipe. Buying a more upscale brand will only help the flavor of your dish, as some find bargain-basement clams to be a little tough and perhaps even a tad tasteless. More

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