When it comes to shellfish, clams do it all. They're 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 barbecue? 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.
Garlicky Littleneck Clams with Fregola
Clam-and-Oyster Pan Roast
Steamed Littleneck Clams
Clams are deceptively nutrient-dense; they have a lower contamination profile than other ocean-based sources of omega-3 fatty acids and more iron pound-for-pound than beef liver. This classic preparation puts them on your table in less than 20 minutes. Slideshow: More Clam Recipes