Crispy, golden Deep-Fried Whole Belly Clams are crunchy, chewy and a little bit briny — all in one bite. Great with homemade tartar sauce and fries.
Clams swimming in a vibrant red broth bring a perfect balance of tang and heat! This Portuguese Spiced Clams dish is the perfect cold weather meal. You definitely need some rustic bread to swipe that delicious sauce off the bowl and a good Vinho Verde wine for pairing. And it takes less than 15 minutes to put it together.
With a burst of tomatoes, this creamy sauce is just the right amount of buttery brightened up with white wine and perfect with clams and linguini.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
A simple, flavorful spicy clam dish that’s sure to please the appetite. They can be served as an appetizer or a main dish with pasta.
Ramps pack a pungent, garlicky flavor that makes for a great pesto. They pair well with the natural sweetness of Razor Clams to round off a delicious pizza.
No matter which team you root for, satisfy all your Superbowl Sunday guests with this roundup of Seattle and New England specialties.
Light red sauce with coconut milk, clams, and a hint of jalapeños over linguine.
This is a heavy Portuguese dish for lazy weekends when you have the whole day to dedicate to cooking and eating.
Any good pilsner or blonde ale would work well in this batter. You want something with a good bit of malty sweetness to it with a light golden color.
Deena Wachtel gives us a wonderful recipe for steamed clams in wine with pancetta.
Riccardo Costa goes against his own rule of not eating at Italian restaurants in New York. Turns out, it was a great decision.
You can make this pasta dish with store-bought clams but if you do have the opportunity to go clamming, you’ll enjoy your meal even more.