clam juice

Butter and Garlic Shrimp Penne

garlic cloves, minced (about 5 teaspoons)

garlic cloves, smashed

shrimp

olive oil

Salt

penne pasta

red pepper flakes

all-purpose flour

chicken broth

clam juice (you can find this by the tuna, usually)

parsley

butter

lemon juice

In a medium bowl, toss the shrimp with...

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

In a large nonstick skillet, heat the rest...

In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.

In a large pot, bring at least 4...

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.

While the pasta is boiling, return the skillet...

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.

Using a slotted spoon, transfer the shrimp to...

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.

This creamy New England–style chowder is deeply flavored yet light and definitely not gloppy.

Seafood Chowder

onion,

celery stalk, finely chopped

Tbsp. Old Bay seasoning

tsp. black pepper,

dry sherry

clam juice, divided

stock

lb. potatoes (any kind), peeled,cut into ½" pieces

fish

lobster meat,

Tbsp. all-purpose flour

half-and-half

What sets this New England–style chowder apart from all the rest? It’s deeply flavored yet light and decidedly not gloppy. This recipe is from Larsen’s Fish Market, a tiny little seafood shack in the tiny little fishing village of Menemsha, Martha’s Vineyard.

Bon Appétit

Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.

While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.

Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.

A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It’s got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it’s brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you’d rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that’s becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.

Feast of the Seven Fishes Pie

unsalted butter

salt

garlic clove,

anchovies, minced

dry white wine

all-purpose flour, more for rolling out pastry

chicken stock

shrimp (16 to 20 count)

peas

tarragon

drained capers, chopped

puff pastry, thawed

sour cream,

salmon or trout roe or other caviar (optional)

Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.

In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.

Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.

Chill uncovered, for at least 1 hour, and up to overnight.

Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).

Place pastry on top of pie and trim edges, but don’t seal them (sealing impinges on the puffing). Brush egg wash all over pastry.

Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.

For this chowder recipe, we use a delicious clam juice instead of making fish stock (who has the time?). Serve with trout roe, live your best life. 

Smoked-Fish Chowder

leek,

celery stalks, chopped

bay leaves

lb. small red potatoes, scrubbed, quartered

Kosher salt, freshly ground pepper

lb. hot-smoked trout, skin removed, flesh broken into small pieces

buttermilk, room temperature

heavy cream, room temperature

Trout roe (for serving; optional)

We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor, for this chowder recipe. It’s a good stand-in for when you don’t want to bother making fish stock (i.e., most of the time).

Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.

Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.

Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.

Do Ahead: Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

A punch fish stew recipe with scallops and mussels and in a spicy tomato and white wine broth. Serve with crusty bread if you know what's good for you. 

Spicy Tomato Shellfish Stew

fennel

anchovy

fennel seeds

1½ tsp. crushed red pepper

extra-virgin olive oil,

Kosher salt

mayonnaise

lb. littleneck clams,

1½ lb. mussels, scrubbed, debearded

Lemon wedges (for serving)

bread,

For this stew recipe, if you have one, use a large, wide pot with a tight-fitting lid so you have plenty of room to let the shellfish open in the tomato sauce.

Preheat oven to 350°. Remove fronds from fennel bulbs and thinly slice; set aside. Thinly slice fennel bulb; set aside. Thinly slice all but 1 garlic clove. Combine sliced garlic, fennel bulb, onion, anchovies, drained tomatoes, wine, fennel seeds, 1½ tsp. red pepper flakes, and ⅓ cup oil in a large Dutch oven or other heavy pot. Season with a generous pinch of salt and cover pot, leaving lid slightly askew. Bake until tomatoes are dark red and jammy, 1¼–1½ hours.

While tomato sauce is cooking away in the oven, mix mayonnaise and lemon juice in a small bowl. Finely grate remaining garlic clove into mayonnaise, season with salt and pepper, and mix together. Cover and set aside.

Remove pot from oven and crush tomatoes against the side of the pot with a wooden spoon to break them up. Stir in clam juice and reserved tomato juices; season with salt. Place pot over medium heat and bring to a simmer. Add clams, pushing into the liquid so they are all submerged. Cover pot and cook just until clams start to open, about 5 minutes. Add mussels, cover, and cook just until mussels start to open, about 5 minutes. Remove lid and use spoon to push shellfish into center of pot. Arrange scallops around perimeter, nestling into liquid so they’re just barely submerged. Cover pot again and simmer just until scallops are cooked through, about 4 minutes.

Ladle stew into bowls; discarding any clams or mussels that are not open. Drizzle with more oil and sprinkle with more red pepper flakes. Scatter reserved fennel fronds over top and tuck a lemon wedge into each bowl. Slather seasoned mayonnaise over toast and serve alongside.

Do Ahead: Tomatoes can be roasted 1 day ahead. Add clam and tomato juices and let cool. Cover and chill. Bring to a simmer over low heat before making the stew.

This is a stunning seafood main course that needs only a side dish, such as <a href="https://cooking.nytimes.com/recipes/1022644-roman-style-braised-fennel">braised fennel</a> or <a href="https://cooking.nytimes.com/recipes/1022258-orzo-salad-with-peppers-and-feta">orzo salad</a>, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.

Roasted Halibut With Mussel Butter Sauce

(2½-pound) skinless halibut

mussels, cleaned (about 2 pounds)

saffron, crumbled

shallots,

garlic clove, crushed

heavy cream

parsley,

tarragon,

Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.

On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.

Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.

Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.

Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.

While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.

Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you’d like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.

To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

Making clam broth is as easy as steaming clams in water. This recipe will yield one quart of broth.

Clam Broth

clams

water

Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there’s a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.

Bring the 3 cups of water to a boil in a large, wide stockpot.

Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.

Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.

While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You’ll get about 2 cups or 1 pound of clam meats.

Slowly strain the broth through a fine mesh colander but don’t pour off the last few ounces which contains the grit.

Chill whatever you won’t be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

This recipe for Linguine Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Linguine alle Vongole - Pasta with Clam Sauce

red chili flakes

clams,

6.5 ounce can chopped clams

lb linguine (bronze die cut if possible)

lemon, juiced

cold, unsalted butter,

parsley, divided

Bring a large pot of water up to a boil and season with a generous pinch of salt. 

In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. 

Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. 

Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.

Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice. Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes. 

While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes. 

When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. 

Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.

Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. 

Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.

Absolutely delicious! This is our go-to Christmas Eve meal!

So much butter but omg so good. I used canned clams and it came out great

This was as good as I've had in a restaurant

My family loved it.  I did not have the canned clams— just the clam juice and whole clams- but it still tasted delicious.  Will be making again.

https://content.jwplatform.com/videos/L4PoaEkD.mp4

This recipe for Linguini Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Top 8 clam juice recipes from across the web

The most viewed clam juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butter and Garlic Shrimp Penne

Seafood Chowder

Feast of the Seven Fishes Pie

Smoked-Fish Chowder

Spicy Tomato Shellfish Stew

Roasted Halibut With Mussel Butter ...

Clam Broth

Linguine alle Vongole - Pasta with ...

Top 8 clam juice recipes from across the web

The most viewed clam juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter and Garlic Shrimp Penne

Seafood Chowder

Feast of the Seven Fishes Pie

Smoked-Fish Chowder

Spicy Tomato Shellfish Stew

Roasted Halibut With Mussel Butter ...

Clam Broth

Linguine alle Vongole - Pasta with ...

The most viewed clam juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine