Whether grilled, fried, or cooked in chowder, these recipes are delicious ways to prepare and enjoy clams.
This classic, simple recipe will be the one you turn to after a day at the beach when you unexpectedly run into friends whom you impulsively invite over to dinner and who just as unexpectedly accept.
- Recipe: Pasta with Clam Sauce
Tender, meaty, chopped clams mixed with breadcrumbs and herbs makes a delicious filling for fresh mushrooms.
- Recipe: Clam-Stuffed Mushrooms
A small amount of smoked paprika adds depth to this delicious stew. Saffron imparts flavor and color. Steep the tender threads in liquid first to get the best results.
Grill large shellfish directly on the grate; put smaller varieties in an open grill basket. Some shellfish may not open fully when cooked; if they don’t open at least 1/8 inch, discard.
Reprinted with permission from Life’s a Beach Cottage: Second Helpings(Modern Museum Publishing, 2008)
This recipe calls for 2% milk instead of heavy cream, and the starch from the potatoes takes care of the rest. Just two slices of smoked bacon adds flavor without all the extra fat.
- Recipe: No-Cream Clam Chowder
Serve a dish that’s as delicious as it is easy to prepare. The clams cook quickly, so if you're hosting, prepare this recipe just before guests arrive and let it simmer on the stove until you’re ready to serve.
- Recipe: Clams with Prosciutto and Thyme
Hot smoked salmon has a long shelf life, so keep some on hand for impromptu snacks.
- Recipe: Smoked Salmon and Clam Spread
Have the fishmonger tap clams to make sure they are alive. If the shells are open and do no close when tapped, the shellfish are dead and should be discarded. Clams need to breathe, so when you get home, transfer them to a bowl covered with a damp towel. Refrigerate until ready to use.
The bite-size fritters are easy to make and packed with a subtle, briny taste.
- Recipe: Clam Fritters