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magazine 2008 06 linguine with herb broth and clams
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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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This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
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It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
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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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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.
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Shawarma spices aren’t just for chicken and meat.
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These buttery, breadcrumb-stuffed clams taste like summer vacation.
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
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Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
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This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.
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Clams can do much more than chowder. And we made this list to prove it.
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
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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. This is part of BA's Best, a collection of our essential recipes.
4.0
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
4.0
(3.9)
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The clams give up all their essence in this rich coconut-based stock. It’s great for curries, in this red snapper recipe, or use it as the liquid base for a pot of steamed mussels or littleneck clams.
4.5
(4.5)
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