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magazine fasteasyfresh grilled clams with lemon ginger butter and grilled baguette
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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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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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Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
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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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(3.9)
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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?
4.3
(4.33)
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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
(4)
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If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.
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3.6
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We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.
4.4
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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(5)
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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.
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The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.
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Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.
3.5
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If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.
3.0
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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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Refreshing! And potentially debilitating, so be careful.
4.0
(3.75)
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Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
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At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.
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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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