Clam Recipes
Beer-Steamed Clams
Ingredients
SERVINGS: 4
1 12-oz. bottle pale lager
5 pounds hard-shell clams (such as littlenecks), scrubbed
Lemon halves (for serving)
Preparation
Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves for squeezing over.
Linguine and Clams with Almonds And Herbs
Ingredients
SERVINGS: 4
½ cup unsalted, roasted almonds, coarsely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon plus ¼ cup olive oil
Kosher salt and freshly ground black pepper
4 large garlic cloves, thinly sliced
¾ teaspoon crushed red pepper flakes
¼ cup dry white wine
2 pounds littleneck clams, scrubbed
12 oz. linguine
Recipe Tips
Preparation
Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside.
Heat remaining ¼ cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
Serve linguine and clams topped with reserved almond-herb mixture.
Clam and Cod Chowder
Ingredients
SERVINGS: 8
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ pounds small Yukon Gold potatoes, peeled, halved, quartered if large
2 large leeks, white and pale-green parts only, finely chopped
4 celery stalks, finely chopped
4 sprigs thyme, plus leaves for serving
Kosher salt and freshly ground black pepper
⅓ cup dry white wine
4 cups fish stock or bottled clam juice
2 cups heavy cream
4 pounds littleneck clams, scrubbed
2 pounds skinless cod or haddock, cut into large pieces
Hot sauce and lemon wedges (for serving)
Preparation
Instructions
Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it’s very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50–60 minutes.
Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10–12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.