recipes

40 Clam Recipes We’re Shelling (Get It?) Out for Right Now

Clams can do much more than chowder. And we made this list to prove it. 
Image may contain Food Dish Meal Animal Clam Sea Life Seashell Invertebrate and Bowl
Photo by Emma Fishman, Food Styling by Pearl Jones, Bowls by Meilen Ceramics 

Don’t let a clam’s hard shell intimidate you: These bivalves are easy to cook, and you don’t have to be a mollusk-master to nail these delicious clam recipes. And it’s not all creamy soups, either! Let this 15-minute Clam Dip serve as proof. Clams can thrive in most savory environments, ranging from Thai green curries to saucy fennel and white bean situations to crispy-gone-soggy grilled toasts piled high with olives and lemon, so think outside the seafood chowder box—though, hey, that’s a great option too. Whatever genre of clam dishes catches your eye, these shellfish hit that sweet spot at the intersection of impressive-looking and totally doable. (Just follow these tips for how to cook clams, clean ’em, and shop for them too.) If you’re searching for something quick and tasty to serve tonight, look no further—you’ve arrived at Delish Clam Recipes Road.

  • Photo by Emma Fishman, Food Styling by Pearl Jones, Bowls by Meilen Ceramics 
    3/40

    Brothy Clams With Soba

    Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

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  • Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
    4/40

    Clams Arrabbiata

    Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    5/40

    Clams With Spicy Tomato Broth and Garlic Mayo

    If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

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  • Photo by Andria Lo, prop styling by Jillian Knox
    6/40

    Almejas con Alguashte

    Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Emily Eisen
    7/40

    Skillet Cod, Clams, and Corn with Parsley

    Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.

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  • Photographs by Elizabeth Cecil, food styling by Danielle Pattavina
    8/40

    Seafood Chowder

    This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
    9/40

    Paccheri With Shellfish, Squid, and Tomatoes

    Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

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  • Chris Fischer
    10/40

    Beer-Steamed Clams

    Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

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  • Chris Court
    11/40

    New England Clam Chowder

    Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

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  • Christopher Testani
    12/40

    Grilled Seafood Paella

    If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

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  • Photo by Laura Murray, Food Styling by Kat Boystova
    13/40

    BA's Best Linguine and Clams

    Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

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  • Gentl & Hyers
    14/40

    Lemony Fregola with Cockles and Herbs

    Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

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  • Peden + Munk
    21/40

    Coconut-Clam Stock

    The clams give up all their essence in this rich coconut-based stock. It’s great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

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  • Elizabeth Cecil
    22/40

    Crispy Gnocchi with Littleneck Clams

    Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

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  • Michael Graydon + Nikole Herriott
    27/40

    Clam and Cod Chowder

    Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

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  • Danny Kim
    28/40

    Sundubu with Clams and Tofu

    Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.

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  • Photo by Alex Lau, prop styling by Kendra Smoot
    37/40

    Brothy Steamed Clams with Corn

    This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

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  • Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    38/40

    Greens and Beans with Fried Bread

    This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

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Mehreen Karim was formerly the Recipe Production Assistant at Bon Appétit, where she built recipes and stories for bonappetit.com. She also developed recipes and wrote stories to help readers discover unlikely food combinations (caramelized dates and asparagus) and cooking hacks (how to grill chicken without a grill) to inspire home... Read more