clam recipes

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

olive oil

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

Linguini with White Clam Sauce

red pepper flakes

garlic, finely chopped

tin flat fillet of anchovies, drained, 6 or 7 fillets

thyme

clam juice or chicken stock

(15 ounces) fancy whole baby clams

lemon, zested

parsley leaves

black pepper and some coarse salt

Crusty bread, for mopping

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

I'm a Sicilian man, raised by a Sicilian family, living primarily off of Sicilian food. I'm very snobby with dishes like these... but OH MY LORD! Rachel you are the greatest cook alive this honestly blew my family's white clam sauce out of the water!

Too spicy, and did not remind me of any other linguine with white clam sauce I’d ever had. I love anchovies but the addition to this recipe, I hated! 

Yum - o! Finally a meal my 13, 11 &amp; 8 year old eat

We love this one!!! A top shelf recipe! Am making it again for dinner tonight. I am also adding mussels and squid and a couple of shrimp also for presentation. Thanks Foodnetwork and a big thanks to Rachel Ray!

Don't underestimate the power of Red Pepper flakes !!    With the exception of the olive oil &amp; the red pepper flakes, I doubled the recipe.   I only used 1 tsp of the flakes even with doubling the sauce recipe and Wow !!    My husband &amp; I both love spicy foods, but this seriously was quite a "kick".   Although after the first couple of bites, your mouth &amp; lips are pretty numb, so the "kick" isn't so bad after.    I would recommend changing to 1/4 tsp on the recipe....or if doubling, then 1/2 tsp.    Other than that, my dinner was great !!

great flavors... but WAY too much red pepper flakes... I like spicy, and this was too spicy, for sure! 1/4 tsp is more than enough! I will definitely make again, just with less red pepper.  

Very tasty but the red pepper flakes had our mouths on fire. Our 3 year old cried in pain. Will make it again, but with a quarter the red peppers!
p.s. threw in some cream and it was a great decision. 

Wow, this was so easy and economical, I live in NYC, married to an Italian from an italian neighborhood, our local and fabulous pizzeria serves this and I must admit, this was very close but they use fresh clams and maybe I will next time, too! I used twice the garlic and clams, a little extra parsley and a pat of butter at the end for some silkiness and nutty flavor to the sauce and served it with lemon wedges. Definitely will back off the red pepper to 1/4 t for company or kids, but the 1 t was perfect for those that like a little heat, like my husband and I.

Delish! Used the Clam broth from the can of baby clams and let the sauce reduce a little before finishing the pasta in the broth. Also folded in a pad of butter at the end to make the sauce a little thicker and richer.  So Good. I like spicy, but I'll half the red pepper next time as I prefer this dish a little milder. This one is definitely going in the recipe box. 

This was so easy and turned out fantastic. The broth is perfect as is (doesn't need a thickening agent. It's meant to be brothy and Rachael Ray recommends having crusty bread to mop it up. I made it exactly, minus the parsley. I had no saltiness issues. Definitely use a splatter screen while breaking down the anchovies or you'll have oil everywhere. (She did this on the show, too. This is good enough to serve for company and you can keep the stuff on hand in your pantry and just buy fresh bread and make a salad to go with it. A definite keeper.

Oh, and start with a small amount of the red pepper flakes and add to taste. The kick was a little too strong for me and if I make it for my daughter, I'll omit it.

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

New England Clam Chowder

unsalted butter

onion,

celery

all-purpose flour

stock

clams

heavy cream

bay leaves

Idaho potatoes,

Salt and black pepper

baguette,

flat-leaf parsley

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

This is a great basic recipe and good starting point for customizing a clam chowder to suit your tastes. I found the ratio of veggies to clams to broth to be a bit off, so I tweaked the recipe the second time I made it. I used bacon fat in addition to the butter, cut the amount of celery, onion, and potato in half, added bottled clam juice, and added more broth and cream than the recipe called for. I also added about 1 teaspoon of Old Bay seasoning. I also used Yukon gold potatoes instead of Idaho potatoes, and I diced the potatoes into 1/4" pieces for faster cooking. This soup turned out beautifully and is so much easier than many clam chowder recipes out there. 

This chowder is absolutely delicious!  The first time I made New England Clam Chowder, I followed a different Food Network chef's recipe, and while it was good, this one is MUCH better and much less fussy than the other recipe.  I will be making this over and over again.

I am VERY appreciative that this recipe does NOT use bacon. I LOVE BACON,  but not in New England Clam Chowder.  If you're using bacon,  you should call the soup something else!<div><br /></div><div>Unlike many of the other recipes I've researched,  this recipe is authentic as it uses the basic/simple ingredients for REAL New England Clam Chow'dah. ...It's,  'WICKED AWESOME! !!'</div>

This may be the BEST clam chowder Ive ever had.  We went clammin' for pismo clams here in San Diego, so I made it with just over 20 oz (21 clams) of fresh clams. We left them in a bucket of ocean water overnight so they would purge themselves of all the sand.  I cant even tell you how delish this was.  I followed everything else to the number and it was PERFECT! I usually tweak recipes, but this one is awesome, as is!!!

Good recipe, easy and quick. I added some peppered bacon and sautéed Serrano pepper and garlic along with the celery and onion, adds a nice flavorful kick.

I love this recipe but like some of the others also wanted bacon.  I  fry 4 pieces of thick bacon, chopped and then add the onions and celery to the bacon.  I also add additional clam juice, I like the Cento Natural Clam Juice.  Shared some with my 87 year old neighbor and he said it was the best he has had in 50 years! 

I love this clam chowder recipe. It is my go to recipe. I've been making often and my family LOVES it. Thank you!

Lieberman's clam chowder is delicious. Love that there's no salt pork or bacon to cover up the "clean" taste of the chowder. TWO ERRORS: Video says use a quart of stock and written recipe says 2 cups. I first made while following video; it was too watery and tasted too mild. Looked at written recipe when made it again with TWO cups of stock - delicious! Also titles for describing how to do chowder and croutons both said were for croutons. (Also, New Englanders usually use "oysterettes," which is what I served this great chowder with.) <div><br /></div>

No bacon..no problem. Love this recipe. Works great for Pescatarians. 

Great chowder!  I needed to make it for the Broncos v Patriots game, LOL.  To make it gluten-free I used 2 Tbl butter and 2 heaping Tbl rice flour for the roux. To make it lactose-free I used whole Lactaid milk instead of cream.  A light mashing with a hand held Braun mixer thickened it up perfectly right before adding the clams.  We had 2 six ounce cans of chopped clams from Bar Harbor and 10 ounce whole baby clams from Chicken of the Sea.  Lovely!

https://www.foodnetwork.com/videos/dave-liebermans-clam-chowder-0228329

Dave Lieberman makes his mom's favorite soup, New England Clam Chowder.

Dave Lieberman's Clam Chowder

Seafood Gumbo

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

onion powder

garlic powder

cayenne pepper

paprika

onions

green bell peppers

crab legs

scallops

okra

shrimp

green onions

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

In what world is this considered an authentic gumbo--oh, I guess because there's okra in it? Clams? Scallops? Cumin??? This is a seafood stew somewhat resembling a paella. I was born in New Orleans and raised on the Mississippi Gulf Coast. If I presented this concoction at Thanksgiving or Christmas I'd be laughed out of the room. The author of this recipe should be embarrassed.

WOW!  Super delicious recipe!  I followed the recipe and wonderful!  I did not add salt as one reviewer mentioned, salt is not in the recipe and does not need it.   I also used brown rice instead of white.   I will DEFIANTLY make this recipe again! Thank you for a GREAT recipe!   

This is the best gumbo recipe I've used.  I used a really bit stock pot and still had to limit the stock to 2 gallons, so I also scaled back the seafood a bit.  I also added salt. For the roux, I used vegetable oil instead of butter.  Easy to make.  It's very hearty and great for a cold day!

Easy recipe to follow. However, took much longer than 30 minutes to prep. Next time I would use less stock. Also, I added andoullie sausage and okra.

The recipe was labeled medium, but it really was very easy, and very tastety.

My family loved it!  They could not get enough.  I replaced the grits with paella.  I secretly saved a serving and froze it for next day lunch; it tasted even better!  I will definitely server this again and again.

Pasta Alle Vongole

garlic,

salt and black pepper

linguine

loosely packed fresh flat-leaf parsley, chopped

Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.

Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

Great recipe. We had a larger group so I doubled the pasta and tripled the clams. Easy to prepare last minute and unique as a dish I take to parties

This recipe is so simple and so flavorful.   I used to fuss around with lemon and parmesan but this version needs no fancy-ing up.l  Delicious and easy.  Dinner in 25 minutes or less.

This is delicious, inexpensive and easy, thank you Valerie!

Awesome recipe!  Nice to have a recipe that I don't have to down-size for one or two!

Made this tonight after watching Valerie make it. Easy to make, love the simplicity of the ingredients and the flat leaf Italian parsley provides a fresh pop and gives balance. 

I've made it twice... Delicious, delicious, delicious!!! Very easy and my family really loved it!!! Valerie I really got to say thank you!!! 

I saw Valerie make this on TV this morning and had to give it a try.  It was easy to do, and it came out great.  Using what I had on hand, I used cavatappi pasta, and canned Maine clams from Trader Joe's. I also added some fresh lemon zest to the EVOO while it was heating.  I'd make this again

bacon,

onions,

Kosher salt

Yukon gold potatoes, cut into 1/2 inch dice

flour

milk

Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.

Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.

Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.

Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

Flour in clam chowder? No no no no no. This coming from the Maine coast where clam chowder goes back generations. No thyme or bay leaf either.

Very good! Never had it with bacon, so it definitely has a different taste than regular New England Clam Chowder. Lots of great flavor. Will be making it again for sure.

Excellent!  I've been making it for years....I agree, that celery should be added with the onions!

Amazing!!...added some chopped celery along with the onions...family went crazy for it!!

This wasn't too hard for me as a beginner at chowder. It was great the first day but didn't keep well. Next time I think I would just top with bacon and not cook it directly in the soup. <br /><br />I used canned clams (2 10 oz cans) and there was enough liquid in the can to follow the recipe as described.<br /><br />I also felt like this could easily serve 6, maybe 8 if served as a side dish.<br />

Excellent- easy and tastes great! One of my favorites from Anne.

This is a great recipe and very easy to make. I used (2) 10 oz whole, baby clams since I could not get fresh. If you use canned, there is not enough reserve juice like when using fresh so I added 1 cup chicken broth depending on how thick you like your chowder. I added the hot sauce and it gave it nice flavor. This will be my go to chowdah recipe. 

https://www.foodnetwork.com/videos/abs-new-england-clam-chowder-0170060

Bring the seaside inside with a bowl of Anne's New England clam chowder.

AB's New England Clam Chowder

Linguine with White Clam Sauce

dry linguine

garlic

water

parsley

pepper

Grilled bread, for serving (optional)

Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

This is a very useful recipe. I would definitely add clam juice, a good bottle of Sauvignon Blanc and a dash of cream. Squeeze of lemon at the end.

Well I used canned clams, the stores didn't have any fresh at a decent price, I used to regular size cans of chopped clams in natural juice I added a little more garlic than suggested and cooked the pepper flakes a little longer, I used the clam juice instead of water and tossed pasta mixture with juice of a lemon oh the wine I used was Woodbridge Chardonay.....I am very happy with myself and how I made this. It turned out amazing......

Outstanding. I used clam broth instead of water. Once clams opened i removed and chopped them and added them back to the sauce. i also added lemon zest and juice of lemon..

Marginal. Bland. I was excited to cook this dish b/c it was so easy.  Followed the recipe and substituted clam juice for water, as some recommended.  My problem w/ this recipe is that the wine [I used chardonnay] seemed to overpower the dish and give it a strange taste.  I added fresh parmesan, dash of lemon zest with a small squeeze of lemon to doctor it up.  Just not for me.  

This is truly delicious  and super easy- can't wait to make it again

This recipe is very good! I added shallots to the recipe and instead of water I used clam juice. The result was excellent! 

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