20 Clam Recipes For Seafood Lovers

Linguine Vongole is an Italian pasta where linguine pasta is combined with fresh clams sautéed in a tasty garlic white wine sauce. To prepare this dish, begin with the sautéing of minced garlic in olive oil until it turns golden brown. Place fresh clams and pour white wine into the mixture and let it cook until the clams are opened.

Finally, add cooked linguine and mix it with the sauce to ensure that it is well-seasoned. Lastly, garnish with freshly chopped parsley and add a pinch of red pepper to give it an extra kick. This classy but unpretentious dish allows the clam flavors to shine through and is ideal for any meal.

Beer-steamed clams are a delightful variation of the usual preparations of clams. First, wash fresh clams with water and use a brush to scrub off any grit on its surface. Heat butter in a large pot and fry minced garlic and shallots until golden brown. Pour a bottle of your favorite beer, for example, pale ale or lager into the pot and let it simmer. 

Gently return the cleaned clams to the pot, cover them, and let them steam until they open – throw away any clams that remain shut. Place the clams in bowls and pour some of the beer broth over them, lastly sprinkle the herbs on top of the clams. This recipe gives a dish an extra dimension of tastiness that makes the experience of eating the food enjoyable.

This creative dish brings out some of the best flavors of clams and Spanish chorizo to complement each other. Start by sautéing chopped chorizo in a pan until the fat has rendered out and the meat has become fragrant. Minced garlic, diced onions, and a splash of white wine make this an aromatic sauce.

Add cleaned littleneck clams and put the lid on the pan to let the clams steam and get exposed to the flavor of the chorizo and wine. The broth that is derived is a cocktail of flavors that is both zesty and enhances the briny flavors of the clams.

Pair it with crusty bread or even over pasta so you don’t waste a drop of the delicious broth.

Steamed clams with white wine and garlic combination is delicious and desirable. First and foremost, fresh clams should be thoroughly washed and scraped. Heat butter in a large pot and cook minced garlic until it turns brown or aromatic. Pour in a good measure of white wine and let it come to a steady bubble.

Gently place the clams after washing in the pot, and proceed to steam them until they pop open; throw away the ones that do not. The garlic and wine season the clams well and make them naturally sweet.

Then garnish the steamed clams with fresh herbs such as minced parsley or thyme. Accompany with freshly baked bread to mop up the rich broth, each mouthful a juicy experience.

Another dish that has an enduring appeal is the clam chowder, a delicious soup made from clams and bacon. To prepare this dish, it is recommended to cook diced bacon until they are crispy in a large pot. Take out the bacon and place it aside while retaining the fats in the pot. Cook diced onions, celery, and garlic until tender and translucent.

Stir in the peeled and diced potatoes, chicken broth, and clam juice, and let the mixture simmer until the potatoes are cooked. Add the chopped clams, cooked bacon, heavy cream, and seasonings of your choice. Allow the chowder to cook to combine all the ingredients for a delicious soup that is perfect for any meal.

Clams sauteed in Italian style are sure to provide a true Mediterranean dining experience right in your home. Start to make this dish by heating some olive oil on a skillet then fry minced garlic until golden brown and aromatic. Then add diced tomatoes and saute well until tomatoes are soft and have released their juices.

Add white wine and allow it to evaporate a little, thereby intensifying its flavor. Cautiously place the cleaned clams into the skillet, cover them, and let them steam with the wine and tomato flavor until they begin to open. Finally, garnish the dish with freshly chopped parsley to give it a fresh taste.

Drunk Clams with Chorizo is a happy and bright dish that unites tender clams with spicy chorizo. To start, saute chorizo that has been sliced in a pan until it releases its aromatic oils and some smoke. Saute minced garlic, and diced onions, and then pour a little white wine to allow the ingredients to cook and combine.

Slowly transfer the cleaned clams into the pan, cover, and evaporate the flavors of chorizo and wine while they steam the clams until they open. The end product is a beautiful marriage between briny clams and bold chorizo in a tasty broth. Serve with crusty bread; perfect for a midweek meal that requires little preparation.

Clams in garlic butter is a delightful and straightforward recipe that highlights the natural sweetness of clams. Begin by cleaning and scrubbing fresh clams thoroughly. In a large skillet, melt butter add minced garlic, and fry until aromatic.

Place the cleaned clams in the skillet and toss to ensure they are coated with the garlic butter mixture. Put the lid on the skillet and let the clams steam until they pop open; drain and discard any that do not. Marinating the clams with buttery garlic sauce makes it very delicious and mouth-watering.

Serve the clams with some homemade crusty soda bread which makes it a perfect meal during the clam season, from September to April.

Fino and aioli for clams, mussels, and chorizo make a delicious and tasty shellfish dish. Start by sauteing the sliced chorizo until it has released the smoky aroma. Stir in the cleaned clams and mussels and a shot of fino sherry and cook until the shellfish are cooked and opened.

This imparts to them the full, rounded hue of the sherry. Accompany the soup with garlic aioli; this gives the soup a creamy texture and a hint of garlic. Serve the soup with a side of crusty baguette bread to dip into the soup and enjoy every piece of this scrumptious, speedy seafood meal.

The traditional pasta and clam dish is elevated with this colorful and savory spaghetti with gremolata. To begin, prepare spaghetti in salted water until it's al dente. Clean the clams and add the white wine after sauteing the minced garlic in olive oil till it turns golden.

Once the clams open and spill their juices, cover and steam. For a last touch of freshness and fragrance, toss the cooked spaghetti with the clam sauce and sprinkle with gremolata, which is a finely chopped garlic, parsley, and lemon zest mixture.

This simple and quick seafood spaghetti is ideal for any weeknight dinner or a romantic dinner for two.

One of the mouth-watering dishes includes coconut broth clams with lemongrass. Start by frying minced garlic, ginger, and lemongrass in coconut oil until they are aromatic. Add coconut milk and let the broth heat up and absorb the fragrant flavor of the lemongrass.

Place the cleaned small clams in the broth cover and steam until they open up and are well coated with the coconut milk. The lemongrass imparts a citrusy flavor while the coconut milk makes the dish rich and creamy which is perfect for the clams’ brine taste. You can eat this appetizing meal with crusty bread or serve it over rice for the best seafood meal.

Manhattan clam chowder is a delicious soup that is prepared using clams and other ingredients with great flavors. First, begin by frying diced bacon until it is crispy, then add the onions, celery, and carrots and cook until they are tender. Stir in the diced potatoes, canned tomatoes, and clam juice, and cook until the potatoes are soft.

Add in chopped clams and bring the soup to boil. This leads to a thick, savory tomato-based soup that incorporates the taste of bacon and vegetables making it a great appetizer or even a whole meal.

A lovely recipe that combines clams, crispy bacon, and fresh herbs is clam risotto with bacon and chives. Chopped bacon should first be sautéed until crisp, then drained on paper towels and set aside. Add the Arborio rice to the pan and gently toast it after frying the minced garlic and shallots until they become translucent in the same pan.

After adding, let the white wine evaporate. When the rice is soft and tender but still slightly hard, gradually stir in the warm clam juice and chicken stock. Grated parmesan cheese, chopped chives, cooked bacon, and chopped clams should all be added to the mixture.

Enjoy the risotto while it's hot, and consider adding more chives for a fresh flavor.

Cataplana, a delicious meal influenced by Portuguese cooking, combines the flavor of the ocean with thick stewed clams and thick sausage meat. To begin, cook banger slices in a pot to liberate the oils from the flesh. Remove and set away the banger. Add the diced onions, garlic, and bell peppers to the pot and sauté until they soften.

Add the diced tomatoes, paprika, and a glass of reduced white wine after that. Reintroduce the cooked sausage to the pot along with the chicken broth. Add the cleaned clams and cover until they pop after cooking the stew for the necessary amount of time to let the flavors meld. Before serving, garnish with freshly chopped parsley.

Clams carbonara is a delicious variation of the Italian pasta called Carbonara. Diced bacon is first sauteed till crispy and then taken out of the pan. In the same heated skillet, sauté the minced garlic in olive oil until it becomes brown, then add the white wine and cleaned clams.

When the clam shells open, add the clams, cover, and steam; then, remove the clams from their shells and set aside. After the spaghetti is al dente, combine it with cheese, beaten eggs, and black pepper to create a creamy sauce. Add the cooked bacon and clams, then use a little pasta water to deglaze the pan.

Garnish with more Parmesan and fresh parsley and serve right away.

Spicy udon and clam soup is a fusion food that is derived from the Korean dish called kal guksu. It also sells homemade udon noodles which are thick and chewy and served with a spicy soup. The soup is enriched with the taste of clams which makes a perfect combination of seafood and spices.

This is not like the usual soup where the spicy seasoning is served separately but rather incorporated directly into the soup to create this quick and fulfilling noodle dish which is perfect for any meal time.

Port wine-braised pork and clams is one of Portugal's most popular seafood recipes. To add additional texture and flavor, the pig chunks must first be cooked until they are golden brown in color. The dish's rich sauce is then created by stewing the minced garlic, onions, and tomatoes.

To create a rich broth, additional spices like bay leaves and paprika are added along with white wine and chicken broth. The cleaned clams are added to the simmering soup, allowing the saline liquid to seep into the meat and other aromatics.

The result is a fragrant and savory stew that pairs well with a plate of bread and a glass of Portuguese dry wine.

Clam and mussel conserva is one type of seafood that can be considered luxurious mainly because of its fresh taste. The clams and mussels are first steamed in a solution of white wine and butter so they may open up and take in the flavors. Following shell removal, they are topped with a zesty lemon sauce that balances the bivalve's oceanic flavor.

As a result, the sauce tastes crisp and lively, and the shellfish feels really fresh. Because it allows you to savor every last bit of the succulent, juicy fish, this dish is ideally served as an appetizer during a leisurely meal.

To give it a fresh flavor, you can also add some lettuce or you can also pour it over toast and enjoy the delicious meal.

Stuffed clams baked is a dish with clams as the stars complemented by herbs, spices, and other tasty additions. First, combine minced clams, melted butter, diced onions, chopped parsley, and breadcrumbs to form the mouth-watering stuffing. Place this mixture by generous topping in half-clam shells.

Pan-fry the stuffed clams to a golden crisp and brown on top to enhance the combined flavors and the crunchy texture of the breadcrumbs. These ingredients combine to make what is a tasty dish that counters the saltiness of the clams with some butter and mixes the scent of onions and parsley making it a favorite among seafood enthusiasts.

This simple yet mouth-watering New England-style clambake on a sheet pan is a hearty meal that embodies the elegance of seafood dishes.

First, place lobster tails, corn on the cob, red potatoes, shrimp, clams, and Andouille sausage on a large sheet pan. Pour plenty of melted butter over the ingredients and top with old bay seasoning for a perfect taste.

All the items should be baked to doneness to the seafood and the vegetables, creating an interplay of flavors. Packed with fresh seafood, savory sausage, and an array of roasted vegetables, this dish is perfect if you are looking for something extravagant for the family.