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Recipe Series


Live clams are widely available. Although the selection can be confusing especially when you travel from one region to another- all clams are either hard-shell or soft-shell (razor clams, which look like straight razors and can have sharp edges, can be considered soft-shells). Within each category, the smaller clams are more tender, the larger ones tougher. The smallest hard shells, such as littlenecks-less than two inches across, and sometimes half that–are highly prized, while the largest, roughly three to six inches wide and usually called quahogs or chowder clams, are best minced and used in chowders, fritters, hash, and the like.


East & West Coasts. Worldwide.


Whole in shell, shucked, canned


Distinctive, rich, briny


Firm, chewy.


3.7 g fat per lb (with shells)

.4 g saturated fat

281 calories

49 g protein

127 mg cholesterol

2,284 mg sodium


Steam. Fried. Grilled.


Sauteed Clams with Pasta

Cook Time 30 minutes
Servings 2


  • 1 dozen little neck clams can also substitute cockles
  • cup olive oil
  • 2 cloves garlic peeled & crushed
  • 1 dried hot red pepper
  • ½ cup dry white wine
  • ½ cup fresh parsley minced
  • 1 tsp garlic minced
  • salt & pepper to taste
  • lb. linguine or other long pasta


  • Bring a large pot of water to a boil.
  • Wash and scrub the clams well, then dry them.
  • Heat the olive oil in a 10-inch skillet over medium to high heat.
  • Add the crushed garlic and hot pepper and cook, stirring occasionally, until the garlic is lightly browned.
  • Add the clams, one or two at a time, stir briefly, and
  • Put the pasta in the boiling water and cook according to the package instructions.
  • Check the clams every minute or two; when the first one pops open(it will take just a few minutes), remove the cover and add the wine.
  • Continue to cook over medium high heat, shaking the pan occasionally.
  • When most of the clams are open, add the parsley, minced garlic, and salt and pepper.
  • Drain the pasta when it is done, put it in a warm bowl, and top it with the clams and sauce.
  • Serve the clams on the side of each plate.

Clams and Broth with Roasted Garlic

Cook Time 1 hour 30 minutes
Servings 4


  • 1 whole garlic separated, but not peeled
  • 2 tbsp olive oil
  • 1 large onion minced
  • 4 cup chicken or fish stock
  • 2 dozen little neck clams can substitute other hard shell clam
  • 1 orange zest
  • 2 limes juiced
  • salt & pepper to taste
  • 1 lime cut into wedges
  • 1 small chili pepper seeded & minced (optional)


  • Preheat oven at 350℉
  • Place the garlic cloves in a small oven-proof bowl with one tablespoon of the oil.
  • Cover with aluminum foil and roast, covered, until tender, about one hour period; then cool.
  • Squeeze the garlic meat from its husks and reserve. In a large saucepan, heat the remaining oil over medium to high heat, add the onion, and cook until soft.
  • Add the stock and bring to a simmer.
  • Add the clams, cover, and cook until they open, 5 to 10 minutes.
  • Add the garlic, orange zest, lime juice, salt, and pepper.
  • Stir and taste for seasoning. Serve immediately, passing the lime wedges and jalapeno at the table.