Type what you have

Ingredients

• ✓ littleneck clam

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Place clams on upper grill shelf (not directly on the main grill grate). Close grill lid.
3. 3 Cook on the preheated grill until shells start to pop open and clam juice starts to sizzle, about 5 minutes.

By CNM CATERING

Ingredients

• ✓ littleneck clam
• butter
• garlic
• cajun seasoning
• lemon and herb seafood seasoning
• cayenne pepper
• shrimp
• snow crab leg
• lobster tail
• andouille sausage
• corn

Instructions

1. 1 Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
4. 4 Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
5. 5 Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

By Bites With Applewhite

Ingredients

• ✓ littleneck clam
• olive oil
• chicken breast
• garlic
• mild sausage
• stewed tomato
• tomato
• tomato paste
• crab and shrimp boil seasoning
• mussel
• shrimp
• bay scallop
• angel hair pasta

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ littleneck clam
• lemon
• sweet onion
• serrano chile
• garlic
• thyme
• seafood seasoning
• kosher salt
• bay leaf
• red potato
• kielbasa sausage
• sweet corn
• shrimp
• king crab leg

Instructions

1. 1 Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
2. 2 Stir potatoes into the pot and simmer for 15 to 20 minutes.
3. 3 Next, add sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid.
4. 4 Add clams and boil until they open, about 8 minutes. Toss in shrimp and shut off the heat. Cover the pot and let shrimp steep in the flavor for 10 minutes, adding crab in the last 5 minutes (press them into the liquid).
5. 5 Drain and spread crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on three large serving trays. Sprinkle with a dusting of Old Bay or provide for individual use.

By Brian Sapp

Ingredients

• ✓ littleneck clam
• olive oil
• onion
• chorizo sausage
• garlic
• white wine
• parsley
• butter

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It's best not to open the lid and stir.
3. 3 When clams have opened, remove from the heat. Stir in parsley and butter.
4. 4 Serve clams and liquid in heated bowls.

By John Mitzewich

Ingredients

• ✓ littleneck clam
• olive oil
• garlic
• red pepper
• chardonnay wine
• clam juice
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• lobster tail
• mussel
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, 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 and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ littleneck clam
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• clam
• water
• tomato
• 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

• ✓ littleneck clam
• avocado
• cilantro
• shrimp
• cod
• mussel
• cumin
• chili powder
• ancho chile pepper
• cilantro
• lime
• green chile pepper
• tomato
• green chile pepper
• tomato
• chicken stock
• celery
• corn kernel
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
3. 3 Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
4. 4 Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

By Rob