Type what you have

Ingredients

• ✓ clam
• olive oil
• garlic
• parsley
• tomato
• salt
• pepper

Instructions

1. 1 In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste.
2. 2 Simmer for 45 minutes. Serve over cooked pasta.

By Michele O'Sullivan

Ingredients

• ✓ clam
• butter
• garlic
• white wine
• oregano
• parsley
• red pepper flakes

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley, and red pepper flakes.
2. 2 Place clams in wine mixture. Cover and steam until all clams have opened, about 5-7 minutes. Discard any that do not open. Serve in soup bowls and ladle broth generously over them.

By Bonnie Dailey

Ingredients

• ✓ clam
• spaghetti
• olive oil
• garlic
• white wine
• zucchini
• zucchini blossom
• salt
• black pepper
• red pepper flakes
• parsley

Instructions

1. 1 Soak clams in cold salted water for about 1 hour. Drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

By VitaCavallo

Ingredients

• ✓ clam
• linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• sour cream
• black pepper
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ clam
• water
• salt
• olive oil
• red thai chile pepper
• garlic
• white wine
• spaghetti
• lemon zest
• flat-leaf parsley
• black pepper

Instructions

1. 1 Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
2. 2 Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
3. 3 Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
4. 4 Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
5. 5 Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

By Buckwheat Queen

Ingredients

• ✓ clam
• mussel
• shrimp
• water
• tomato
• onion
• carrot
• celery
• salt
• black pepper
• extra-virgin olive oil
• onion
• arborio rice
• white wine
• garlic
• parsley

Instructions

1. 1 Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
2. 2 Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
3. 3 Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
4. 4 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
5. 5 Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
6. 6 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
7. 7 Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
8. 8 Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
9. 9 Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

By NonnaPia

Ingredients

• ✓ clam
• mushroom
• green bell pepper
• butter
• fettuccini pasta
• broccoli
• butter
• parmesan cheese
• oregano
• parsley
• garlic powder
• black pepper
• all-purpose flour
• heavy cream
• chicken broth

Instructions

1. 1 In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
3. 3 Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
4. 4 In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

By Bea Gassman

Ingredients

• ✓ clam
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• water
• tomato
• littleneck clam
• mussel
• calamari
• shrimp
• sea scallop
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
3. 3 Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.
4. 4 Remove shellfish and rinse with hot water.
5. 5 Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.
6. 6 Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
7. 7 About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.
8. 8 Serve seafood and sauce over pasta.

By Charles Anthony

Ingredients

• ✓ clam
• bread
• black pepper
• salt
• shrimp
• fish stock
• white vinegar
• red snapper fillet
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ clam
• olive oil
• onion
• garlic
• tomato paste
• tomato
• oregano
• salt
• black pepper
• pizza crust
• olive oil
• parmesan cheese
• cheese blend
• sun-dried tomato
• pineapple tidbits
• basil

Instructions

1. 1 Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
2. 2 While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By CookingWithShelia

Ingredients

• ✓ clam
• basil
• manchego cheese
• lemon
• italian seasoning
• black pepper
• salt
• squid
• bay scallop
• shrimp
• tomato
• olive oil
• anchovy fillet
• garlic
• italian seasoning
• olive oil
• linguine pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23

Ingredients

• ✓ clam
• crabmeat
• mussel
• bay scallop
• shrimp
• cod
• oregano
• thyme
• basil
• bay leaf
• water
• white wine
• chicken broth
• tomato
• garlic
• parsley
• onion
• butter

Instructions

1. 1 Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
2. 2 Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
3. 3 Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
4. 4 Enjoy!

By Star Pooley

Ingredients

• ✓ clam
• parsley
• garlic
• bread
• mussel
• tomato
• white wine
• garlic
• red chile pepper
• onion
• olive oil
• water
• black pepper
• salt
• celery
• carrot
• onion
• prawn
• cod

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

By Giulia

Ingredients

• ✓ clam
• chorizo
• onion
• tomato
• white wine
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ clam
• olive oil
• garlic
• white wine
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Wash clams to remove any dirt or sand.
3. 3 Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.
4. 4 Pour in white wine; bring to a boil. Cook until wine is reduced by half.
5. 5 Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.
6. 6 Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

By Scott Ure

Ingredients

• ✓ clam
• cream of celery soup
• cream of potato soup
• clam chowder
• half-and-half
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ clam
• linguine pasta
• olive oil
• onion
• garlic
• all-purpose flour
• milk
• white wine
• parsley
• pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

By WHIPITUP

Ingredients

• ✓ clam
• porcini mushroom
• olive oil
• garlic
• red pepper flakes
• white wine
• tomato
• clam juice
• parsley
• linguine pasta

Instructions

1. 1 Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 2 Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
3. 3 Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
5. 5 Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

By Debbie Zanet

Ingredients

• ✓ clam
• sake
• mirin
• rice vinegar
• butter
• green onion
• soy sauce

Instructions

1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Ingredients

• ✓ clam
• tomato juice
• clam juice
• potato
• green bell pepper
• green onion
• black pepper
• tomato

Instructions

1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME

Ingredients

• ✓ clam
• red potato
• mussel
• shrimp
• chicken broth
• vermouth
• butter
• bread

Instructions

1. 1 Layer potatoes in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally shrimp. Pour in vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of butter into cubes and place on top of seafood. Cover with a lid, and seal tightly with aluminum foil.
2. 2 Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
3. 3 Melt ½ cup of the remaining butter, and divide into 4 individual dishes for dipping. Serve clam bake with bread and remaining softened butter for the bread.

By DENISEK1

Ingredients

• ✓ clam
• linguini pasta
• vegetable oil
• butter
• parsley
• basil
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan.
4. 4 Cook over medium heat until boiling.
5. 5 Serve warm clam sauce over pasta.

By Dorothy Rinaldi

Ingredients

• ✓ clam
• ✓ clam
• bacon
• butter
• onion
• kosher salt
• flour
• clam juice
• shell pasta
• potato
• celery
• tarragon
• cayenne pepper
• heavy cream
• parsley
• parmigiano-reggiano cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
2. 2 Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
3. 3 Drain both cans clams and set clams aside for later.
4. 4 Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
5. 5 While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
6. 6 Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
7. 7 Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
8. 8 Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
9. 9 Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

By John Mitzewich

Ingredients

• ✓ clam
• olive oil
• onion
• garlic
• ginger
• oyster sauce
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, 3 to 5 minutes. Add ginger; cook 2 minutes. Stir in oyster sauce; cover and cook 2 minutes. Pour in water; cover and cook 2 minutes. Add clams; cover and cook until (majority of) clams have opened, about 5 minutes. Discard any clams that do not open. Serve immediately.

By lola

Ingredients

• ✓ clam
• vegetable oil
• garlic
• nam prik pao
• fish sauce
• red chile
• sugar
• holy basil

Instructions

1. 1 Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
2. 2 Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
3. 3 Mix basil into clam mixture and cook until wilted, about 1 minute.

By Toi

Ingredients

• ✓ clam
• linguine pasta
• olive oil
• garlic
• parsley
• white wine
• basil
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.
3. 3 Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.

By Karena

Ingredients

• ✓ clam
• linguine pasta
• olive oil
• garlic
• clam juice
• parsley
• salt
• black pepper

Instructions

1. 1 Cook linguine in a large pot of salted boiling water until al dente.
2. 2 Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. 3 Toss pasta with clam sauce. Serve warm.

By JANBLIDEN

Ingredients

• ✓ clam
• olive oil
• butter
• garlic
• tomato
• parsley
• linguine pasta
• parmesan cheese

Instructions

1. 1 In a medium skillet over medium heat, heat olive oil and butter. Add tomatoes, parsley, and garlic; simmer and let reduce, about 5 minutes. Add some clam juice if the sauce reduces too much.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
3. 3 Add pasta and clams to the skillet and heat through; top with Parmesan cheese and serve immediately.

By Paris

Ingredients

• ✓ clam
• corn
• heavy cream
• milk
• cornstarch
• butter
• chicken broth
• black pepper
• liquid smoke
• garlic powder
• salt
• all-purpose flour
• garlic
• onion
• carrot
• potato
• bacon grease

Instructions

1. 1 Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
2. 2 Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
3. 3 Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
4. 4 Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

By ddmama

Ingredients

• ✓ clam
• bacon
• onion
• celery
• garlic
• russet potato
• carrot
• black pepper
• thyme
• half and half

Instructions

1. 1 Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
3. 3 Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. 4 Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
6. 6 Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

By Bren