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magazine grill roasted clam linguine
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2.0
(2.17)
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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)
Quick
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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.
3.0
(3)
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Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
5.0
(5)
Quick
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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)
Quick
Recipes
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)
Quick
Recipes
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)
Quick
Recipes
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
(4.35)
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3.6
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3.0
(3)
Easy
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Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
5.0
(4.81)
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Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.
4.0
(3.98)
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These buttery, breadcrumb-stuffed clams taste like summer vacation.
3.7
(3.67)
Recipes
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.
5.0
(5)
Quick
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Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.
5.0
(4.83)
Quick
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This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
5.0
(5)
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Serve with trout roe, live your best life.
4.3
(4.33)
Recipes
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.
4.6
(4.58)
Recipes
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
5.0
(5)
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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.
5.0
(5)
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The secret to the pimento cheese wontons at Howard and Anita Hsu’s Sweet Auburn Barbecue? Tillamook Sharp Cheddar.
