Type what you have

Ingredients

• ✓ baby clam
• onion
• celery
• garlic
• olive oil
• tomato
• tomato paste
• bay leaf
• chili pepper flakes
• oregano
• salt
• pepper
• olive oil

Instructions

1. 1 In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

By ICYREDD

Ingredients

• ✓ baby clam
• linguine pasta
• butter
• olive oil
• sweet onion
• garlic
• white wine
• alfredo sauce
• parmesan cheese
• red pepper flakes

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, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
2. 2 Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
3. 3 Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

By Lorraine Williams

Ingredients

• ✓ baby clam
• clam juice
• onion
• carrot
• potato
• tomato soup
• tomato sauce
• parsley
• black pepper

Instructions

1. 1 Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

By claudygirl

Ingredients

• ✓ baby clam
• olive oil
• onion
• water
• carrot
• cauliflower floret
• chicken bouillon granules
• garlic
• mushroom
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
2. 2 Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
3. 3 Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

By Betty Cracka

Ingredients

• ✓ baby clam
• linguini pasta
• olive oil
• garlic
• italian seasoning
• thyme
• red pepper flakes
• tomato
• black olive
• clam
• salad shrimp
• scallop
• lemon zest
• salt
• black pepper

Instructions

1. 1 In a large pot of boiling salted water cook linguini until al dente. Drain.
2. 2 Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
3. 3 Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

By Donna

Ingredients

• ✓ baby clam
• linguine pasta
• olive oil
• anchovy
• garlic
• butter
• parsley
• oregano
• red pepper flakes
• black pepper
• white wine

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 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
3. 3 Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

By Eugene Caccaitore

Ingredients

• ✓ baby clam
• butter
• garlic
• bok choy
• corn
• clam juice
• tomato
• water
• vegetable bouillon
• couscous
• crabmeat
• heavy cream
• lime juice
• red wine
• garlic salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

By JuliannaPie

Ingredients

• ✓ baby clam
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• russet potato
• cauliflower
• salt
• milk
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ baby clam
• clam
• bacon
• onion
• garlic
• kosher salt
• tomato paste
• all-purpose flour
• clam juice
• chicken broth
• carrot
• celery
• tomato
• black pepper
• cayenne pepper
• potato
• tarragon
• parsley

Instructions

1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich