When it comes to shellfish, clams do it all. They are equally delicious tucked into chowder, tossed with pasta, baked on pizza, steamed in a white wine broth, or fried and dipped in remoulade (with or without an accompanying bun.) Hard-shell clams, like cherrystones, littlenecks, and quahogs, are common along the Atlantic coast, where people enjoy their sweet, briny flavor raw with lemon or mignonette. Having a BBQ? Try throwing some meaty razor clams on the grill. The F&W guide to clams shows off the incredible range of recipes starring this shellfish, from a creamy bacon and clam risotto to a fiery Korean clam and kimchi stew, and beyond.

Read More