clam

Clam Toasts with Pancetta recipe | Epicurious.com

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

sweet onion, finely chopped

fennel fennel fronds

lemon zest

bay leaf

fennel

dry white wine, divided

sourdough bread

clams

parsley leaves

Linguine with White Clam Sauce recipe | Epicurious.com

olive oil

onion,

garlic cloves, finely chopped

hot red pepper flakes

oregano

dry white wine

clam juice

lb linguine

lb small cockles (up

unsalted butter,

flat-leaf parsley

Accompaniments: extra-virgin olive oil

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Clam Toasts with Pancetta

½ medium sweet onion, finely chopped

red pepper flakes (for serving)

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% chance of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Bon Appétit

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.

Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.

To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

This Clam Chowder is the bomb! It's a variation of a classic New England clam chowder recipe, and includes corn in addition to hard shell clams, potato, and cream. 

Clam Chowder With Corn

unsalted butter olive oil

salt pork,

onion

all-purpose flour (less

dry white wine,

potatoes (russets

water

thyme

black pepper

corn (frozen is fine)

heavy whipping cream

parsley

Clam Chowder with Corn

Clean and prep clams: Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well salted water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them.

Steam the clams: Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit; just watch so it doesn't overflow.
Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid.
Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. You should have 1 1/2 to 2 cups of chopped clams.

Brown the salt pork: Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.)

Add onion: Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add flour, let cook, then add wine: Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition.

Add potatoes, clam steaming liquid, spices: Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid.
Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer.
Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through.

Heat cream: While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.

Add clams, stir in cream: When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.
Note that if you simmer the soup after the cream has been added, the soup may curdle. This is why we turn off the heat before adding the hot cream.
Serve with oyster crackers or rustic bread.

"This was really really really delicious. Made as written but with canned clams. Really loved the flavors!"

"Best ever! My husband loves this clam chowder!!! Bonus..its so easy to make."

"Only thing I didn’t include was the bacon, but followed the remaining recipe. Definitely not the usual clam chowder. The flavoring brought this dish up quite a few notches!!! Spices and ingredients perfectly paired. Store bought will never be the same"

"I made this with fresh corn and ham. Living in rural Missouri amid the corvid quarantine, there is no chance to get fresh clams. I used a can of  chopped and a can of whole clams. I cannot judge its authenticity,  but it was delicious. Thanks for sharing."

"Good!  I really tried to stick with the recipe, had to use ham instead of bacon (sigh) but it was really good!  i'm going to make it again.  Thank you!   :D"

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe By Tasty

oz bacon, 4 slices, chopped

onion, diced

celery, diced

carrot, diced

all-purpose flour

clam,

chicken stock

potatoes,

heavy cream

oyster cracker,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

New England Clam Chowder Recipe by Tasty

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Add in reserved clam meat and cook for an additional 2-4 minutes.

Remove from heat and serve with oyster crackers

https://vid.tasty.co/output/23530/mp4_640x640/1486661575

[Photographs: J. Kenji Lopez-Alt] The flavor of a clam chowder should be delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion that have all but dissolved into...

New England Clam Chowder Recipe

salt pork

butter

medium onion, finely chopped (about 1 cup)

celery, finely chopped (about 1 cup)

milk

bay leaves

salt and black pepper

Oyster crackers,

Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.

Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.

Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.

Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.

Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.

Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers.

Clam chowder is one of those dishes for which there are a hundred different versions, though everyone will tell you that theirs is the only legitimate one. Cream or milk? Carrots and celery or only potatoes? Bay leaf? Flour? And...

Clam Chowder Recipe

Three 8-ounce bottles clam juice

starchy potatoes (such as Idaho

bacon,

large onion, chopped (about 1 1/2 cups)

flour

paprika

Salt and pepper

parsley, chopped (optional)

Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes. 

In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes. 

Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Anything Goes Donabe

bean thread noodles,

Dashi

mirin

soy sauce (usukuchi)

Napa cabbage,

littleneck clams

jumbo shrimp, preferably head-on

red snapper

skinless, boneless chicken thigh, cut into 1-inch pieces

firm tofu, sliced ½ inch thick

oyster mushrooms, torn into bite-size pieces

mushrooms

carrot, peeled, halved crosswise, thinly sliced lengthwise

Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.

Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.

Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.

Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2" scallion pieces, and noodles on top; add dashi mixture.

Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.

How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious. 

How to Cook and Eat Steamer Clams

butter, melted

"I think you have left out a key ingredient     CELERY.     and sipping a cup of broth ,  that's why large steamers have a spigot ,  if you do not add celery stalks to the water in bottom of pot you are missing out on the best broth ever also save and freeze left over broth use to make fish chowder ,seven mares , thin spaghetti n clams     CELERY"

"Good info! In Oregon I go for the Gapers.I call them the hamburger of clams.Where they grow, there's Makame,same think in Niso soup.A seaweed that can reach 7ft.After a day soaking in salt water,slice open,extend your arm and spray with garden hose.What ever stays, I eat.Garlic in almost burning Sesame oil I add clam strips,only for 2 min.Take off heat,add a touch of butter and salt....."

"Are steamers available in the Southern States and are they cooked the same as NE steamers?"

"Here’s a question: I soaked overnight in fridge in salted water because we couldn’t eat them last night. There are many with the feet all the way out. Some where the foot is out a little and a couple where it really isn’t out at all. Should I toss those? What about the ones were the foot is out a bit?"

Soak the steamers in sea water or salty water: Ideally, if you have the time, place the steamers in a bucket and cover with several inches of sea water or salty water (a tablespoon of sea salt completely dissolved in every quart of water), and let sit several hours in a cool place (not in direct sunlight), preferably overnight.

After a while, you'll notice that each clam has a foot that will start to extend out of the shell. This is normal. The clams are usually buried in the sand with only the foot extending up to the surface of the water.
The steamer clams will discharge any sand or dirt while they are sitting in the water, so the water may become rather murky. You can change the water if you want.
If you don't have time to let the clams soak for hours, just put several of them at a time in a large bowl, cover with salt water, and gently swirl the water around with your fingers for half a minute.
If the clams release sand or grit, dump out the water and rinse the clams out in the same manner again, until no more sand is released. (They may still release some sand and grit while cooking, but you will dip them in the clam broth before dipping them in butter when you eat them, helping to rinse away any remaining grit.)

Steam the clams: When ready to cook, put about an inch of water (you can also use beer or a stout) in the bottom of a tall, large pot. Place a steamer rack at the bottom of the pot. Carefully place the clams on the steamer rack (if you don't have a steamer rack, don't worry about it, just put the clams in the pot with the water).
The clam shells are on the thin side and can easily break, so be gentle as you put the steamers in the pot.
You may notice some of the clams "spitting" water at you as you handle them. This is normal, don't worry about it. If any of the clams seem dead, are stinky, or whose siphons don't retract a bit when you touch them, toss them out.

Cover the pot. Bring the water to a boil. Let the clams cook in the steam from the boiling water for about 5-10 minutes, until the steamer clam shells are wide open, then remove the pot from the heat. Any steamers that didn't open should be discarded. (The pot might foam up and boil over while cooking, so keep an eye on it while cooking.) Let the clams cool for a couple minutes.

Place steamer water in bowls for serving: Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.

Serve with melted butter: Serve the steamers with a bowl for the clams, an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with butter for dipping.

Here's how to eat the steamers: To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard with the shells into the shell bowl.

Grip the siphon with your fingers, swirl the clam around in the hot broth (it will help to warm up the clams and to dislodge any remaining grit or sand). Dip the clam into melted butter and eat!
 
Note, the siphon end of the clam may be a bit tough and rubbery. You can eat it or not. In any case, it makes a great handle for dipping.

New Haven-style pizza, born when Neapolitan immigrants settled in US cities, starts with a thin, crispy crust, and is topped with garlic, oregano, olive oil and just a sprinkling of cheese. Over time, clams were added from local waters and the flatbread-like pies rose in popularity and are now synonymous with the Connecticut name.

New Haven-Style White Clam Pizza

water (110 to 115 degrees F)

active dry yeast

sugar

all-purpose flour,

salt

olive oil,

garlic,

cornmeal,

mozzarella,

Parmesan

Kosher salt

red pepper,

New Haven-Style White Clam Pizza : Recipes : Cooking Channel

For the dough: Whisk together the warm water, yeast and sugar in a bowl. Set aside until the yeast activates and becomes foamy, about 10 minutes.

Whisk the flour and salt in a large bowl. Make a well in the center. Pour the foamy yeast mixture and the olive oil into the well. Using a fork, gradually incorporate the flour into the liquid mixture. Turn the dough onto a lightly floured surface and knead until very smooth, about 5 minutes. 

Put the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, about 2 hours.

For the topping: In the meantime, mostly drain the clams, retaining about 2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use. 

Preheat the oven to 500 degrees F and adjust the rack to the lowest level. Put a pizza stone or turned-over baking sheet on the rack. 

When the dough has doubled in size, turn onto a lightly floured surface and stretch into a very thin rectangle, about 12 by 14 inches. Dust a pizza paddle or turned-over baking sheet with the cornmeal and place the dough on top; make sure it slides back and forth easily. If using, sprinkle the mozzarella all over the dough. Top evenly with the clam mixture and the Parmesan. Season with salt. 

Carefully slide the dough onto the hot pizza stone. Cook until nicely golden brown on top and bottom, 8 to 10 minutes. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired.

Turned out great but the process of incorporating liquid to dry was unnecessary. Just use a dough hook and incorporate the flour mixture to the mixer on medium for five minutes, cover and let proof.

This is outstanding!!  We will be making this again and again.

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.

Easy Cioppino Recipe

extra virgin olive oil,

medium shallot, thinly sliced (about 1/4 cup)

red chili flakes

garlic, minced (about 2 teaspoons)

red wine

cockles

fish

shrimp,

lemon,

Country bread, toasted and rubbed with extra-virgin olive oil,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds. 

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread. 

Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick lunch or dinner that's as easy as it is delicious.

Spaghetti alle Vongole in Bianco Recipe

(1.25kg) fresh small clams,

(45 milliliters) extra-virgin olive oil, plus more as needed

red pepper flakes

(120 milliliters) dry white wine

(450 grams) dried spaghetti

(15 grams) unsalted butter (optional)

Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.

In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

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