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Clams

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Sungold Pasta with Lemony Shellfish, Garlic, and Pistachios

It’s an extremely impressive-looking situation, and is designed to be lingered over.

Clams and Cod in Heavy Cream with Tiny Potatoes and Celery

I love this eaten straight from the pot, like a shellfish free-for-all, but if you prefer individual bowls, that’s cool, too.

Littleneck Clams with Green Garlic Butter and Leftover Wine

I would gladly sit down to a bowl of just clams for dinner, dipping hunks of almost too-crusty bread into the leftover juices.

Clam Pasta with Chorizo and Walnuts

Even at the most suspect red-sauce Italian restaurant, I’ll always order the linguine alle vongole, because like pizza, even at its worst, linguine with clams is still pretty great.

Spicy Seafood Pasta with Fennel

At its core, this is a light breezy pasta made with caramelized fennel and juicy, fresh tomatoes—already wonderful—but yes, there is also seafood.

Clam Chowder with Corn and Bacon

This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.

Clam Pasta with Spicy, Toasted Breadcrumbs

This pasta is my favorite pasta, bar none. For me, clam pasta is a decidedly summery meal, and you should be making it at least once before summer is over.

Clams With Celery and Toasted Garlic

Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it’s still a good idea to give them another scrub once you’re in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.