Author: Shelley Wiseman
Author: Cheryl Alters Jamison
Author: Lauren Beal
Author: Maggie Ruggiero
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
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Author: Molly Baz
Author: Lee Linder
Author: Melissa Roberts
Author: Jody Adams
Author: Shea Gallante
Author: Dorothy Duder
Author: Bon Appétit Test Kitchen
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Silvano Marchetto
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Connie Barbara Schaeffer
Author: Sharon Buck
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Author: Mary Sue Milliken