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tipstools videos 2008 04 opening oysters and clams
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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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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
(2.82)
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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
(3.93)
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Clams can do much more than chowder. And we made this list to prove it.
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Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
4.0
(4.1)
Easy
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
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This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
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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.
4.7
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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)
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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
4.7
(4.67)
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)
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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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These buttery, breadcrumb-stuffed clams taste like summer vacation.
3.7
(3.67)
Quick
3.6
(3.64)
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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
(3.52)
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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)
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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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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)
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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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(5)
Easy
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You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
4.0
(3.82)
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)
Easy
Recipes
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
4.6
(4.63)
Recipes
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)