Type what you have

Ingredients

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

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

Ingredients

• ✓ clam
• mussel
• cod
• shrimp
• black pepper
• red pepper flakes
• oregano
• basil
• parsley
• tomato paste
• white wine
• chicken broth
• tomato
• garlic
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
2. 2 Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
3. 3 Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

By norm

Ingredients

• ✓ clam
• cream cheese
• celery salt
• paprika

Instructions

1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

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 cheese
• lemon juice
• worcestershire sauce
• onion juice
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together cream cheese, clams, lemon juice, Worcestershire sauce, onion juice, and garlic in a bowl until combined. Thin with clam juice to desired consistency.

By MARY A PUTMAN

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
• 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
• 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
• margarine
• onion
• celery
• carrot
• flour
• red pepper flakes
• dill weed
• water
• chicken bouillon
• worcestershire sauce
• potato
• black pepper
• milk
• crabmeat

Instructions

1. 1 Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

By PASTAWITHGARLIC

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

Ingredients

• ✓ clam
• egg
• all-purpose flour
• milk
• salt
• black pepper
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
2. 2 In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

By Christine Johnson

Ingredients

• ✓ clam
• bacon
• potato
• carrot
• salt
• pepper
• water
• leek soup mix
• half-and-half

Instructions

1. 1 Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
2. 2 Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
3. 3 Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.
4. 4 Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.

By Cindy in Pensacola

Ingredients

• ✓ clam
• bacon
• celery
• onion
• butter
• all-purpose flour
• clam juice
• half-and-half
• white pepper

Instructions

1. 1 In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3. 3 Season with pepper and serve.

By Cathie West

Ingredients

• ✓ clam
• linguine pasta
• butter
• garlic
• mushroom
• parsley
• salt
• white pepper
• parmesan cheese

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 Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

By Silvia Granger

Ingredients

• ✓ clam
• linguini pasta
• olive oil
• butter
• garlic
• parsley
• salt
• pepper
• parmesan cheese

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 reserve.
2. 2 In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
3. 3 Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

By Peg

Ingredients

• ✓ clam
• pasta
• butter
• onion
• garlic
• parsley
• olive oil
• water
• parmesan cheese

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 Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
3. 3 Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

By Cindy

Ingredients

• ✓ clam
• linguine
• olive oil
• onion
• garlic
• butter
• white wine
• salt
• pepper

Instructions

1. 1 Gather the 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 Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
4. 4 Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
5. 5 Spoon clam sauce over linguine and serve.

By Jodie B

Ingredients

• ✓ clam
• cornmeal
• cream-style corn
• onion
• all-purpose flour
• baking powder
• salt
• sugar
• milk
• vegetable oil

Instructions

1. 1 Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

By Lisa Romolo-Dos Reis

Ingredients

• ✓ clam
• bacon
• onion
• potato
• water
• salt
• black pepper
• half-and-half
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
4. 4 Pour in half-and-half and add butter.
5. 5 Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
6. 6 Serve and enjoy!

By Debbie2

Ingredients

• ✓ clam
• butter
• onion
• all-purpose flour
• clam juice
• potato
• half-and-half
• salt
• pepper
• dill weed

Instructions

1. 1 Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. 2 In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. 3 In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. 4 Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

By OMMIE3

Ingredients

• ✓ clam
• clam shell
• crab meat
• bread crumb
• sweet onion
• garlic
• flat leaf parsley
• butter
• olive oil
• lemon pepper
• paprika
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
3. 3 Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
4. 4 Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

By Danielle Merk

Ingredients

• ✓ clam
• lemon juice
• butter
• onion
• green bell pepper
• parsley
• oregano
• hot pepper sauce
• cayenne pepper
• bread crumb
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
3. 3 Combine butter, onion, bell pepper, parsley, oregano, hot sauce, and red pepper in a medium-sized saucepan. Stir vegetables over medium-low heat until butter is melted. Mix in clams and breadcrumbs.
4. 4 Pour mixture into an ovenproof baking dish. Top with shredded Cheddar cheese and sprinkle with paprika.
5. 5 Bake in the preheated oven, uncovered, for 20 minutes.

By Luann Charity

Ingredients

• ✓ clam
• olive oil
• portobello mushroom
• garlic
• panko bread crumb
• parmesan cheese
• italian seasoning
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
2. 2 Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
3. 3 Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
4. 4 Fill mushroom caps with the mixture and place in the prepared pan.
5. 5 Bake in the preheated oven until sizzling, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ clam
• vegetable oil
• onion
• celery
• carrot
• potato
• clam juice
• thyme
• black pepper
• bacon

Instructions

1. 1 In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

By O. Romaine

Ingredients

• ✓ clam
• cornmeal
• olive oil
• garlic
• chourico sausage
• red onion
• red pepper flakes
• dark beer
• clam juice
• roma tomato
• oregano
• salt
• pepper

Instructions

1. 1 Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
2. 2 Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
3. 3 Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

By SKISMITTY