Clam Dishes

Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have... READ MORE

Machas a la parmesana is a typical Chilean dish consisting of razor clams that are topped with salt, white wine, butter, and parmesan cheese. The clams are then broiled until the cheese melts, and it is recommended to serve them immediately, prefe... READ MORE

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredient... READ MORE

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then se... READ MORE

Asari no sakemushi is a traditional and seasonal Japanese dish that's usually prepared in springtime. This simple dish is made with a combination of clams, sake, and green onions (aonegi). The clams are first placed into saltwater for a w... READ MORE

One of the earliest and quintessential American dishes, New England-style clam chowder is a creamy stew made with briny clams, chunks of salt pork, sweet onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed near Plymout... READ MORE

Almejas a la marinera is a traditional dish originating from Galicia. It’s made with a combination of fresh clams, onions, garlic, tomatoes, pimentón, olive oil, parsley, and dry sherry or white wine. The dish is cooked until the clam... READ MORE

Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which ha... READ MORE

Cóctel de conchas is a seafood delicacy typical of Salvadoran cuisine. It is a type of shellfish cocktail that usually combines black shell clams (conchas negras), diced onions and tomatoes, cilantro, and lemon or lime juice. The w... READ MORE

Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced ... READ MORE

Following in the footsteps of the classic New England-style clam chowder, Californian clam chowder is a creamy stew containing clams, potatoes, and onions. The key to making it Californian-style is to carefully tuck the chowder inside a sourdough ... READ MORE

Arroz de lingueirão is a Portuguese dish prepared with rice and razor clams. The dish originated in the Algarve region, known for traditional seafood recipes. During the preparation, the razor clams are put into boiling water until the shel... READ MORE

Capelonghe veneziane is a traditional Venetian way of preparing razor clams. The dish is made with a combination of razor clams (capelonghe or cannolicchi), olive oil, parsley, salt, and black pepper. The razor clams are washed, soaked in cold sal... READ MORE

Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, cl... READ MORE

Hamaguri nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with boiled hamaguri clam. The clam shells are first rubbed together under a stream of water in order to remove the slime. The clams are bo... READ MORE

Originating from Rhode Island, clams casino is made with littlenecks or cherrystone clams and bacon that are first seasoned and cooked, then placed together with breading on a half of a clam shell, and finished by either baking or broiling the con... READ MORE

Although New England clam chowder boasts with its salt pork, mollusk, potato, and onion mixture, New Yorkers have their own Manhattan variety of the dish, a light tomato stew similar to minestrone, filled with carrots, onions, potatoes, c... READ MORE

A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typi... READ MORE

Cloïsses amb vi blanc is a traditional clam dish originating from Catalonia. The dish is usually made with a combination of clams, garlic, white wine, olive oil, parsley, salt, and pepper. The garlic is finely chopped and fried in olive oil u... READ MORE

Amêijoas à marinheira is a traditional clam-based dish originating from Portugal. Although there are some variations, it's usually made with a combination of clams, onions, garlic, tomatoes, white wine, parsley, oil, lemon juice, brea... READ MORE

Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw cl... READ MORE

Conquilhas à Algarvia is a traditional dish from the Algarve region of Portugal, featuring small clams (conquilhas) cooked with olive oil, garlic, and black pepper. The dish is typically seasoned with lemon juice and chopped coriander and s... READ MORE

Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, f... READ MORE

Clams oreganata is an Italian-American dish made with a combination of 6 or 12 clams (usually littleneck clams), butter, breadcrumbs, oregano, parsley, garlic, lemon zest, and white wine. The clams in their shells are topped with a mixture of butt... READ MORE

Almejas al matico is a traditional dish originating from Chile. The dish is usually made with a combination of clams, matico leaves, lemon juice, onions, garlic, olive oil, salt, and black pepper. The clams are washed and soaked in cold water in o... READ MORE

Minorcan clam chowder is a Floridian dish hailing from St. Augustine. This Manhattan-style, tomato-based chowder is made with a combination of onions, bacon, green bell peppers, clams with their juice, crushed tomatoes, celery, thyme, bay leaves, ... READ MORE

This clam chowder is a traditional dish hailing from Delaware. The dish is usually made with a combination of pre-fried salt pork, potatoes, quahog clams, butter, onions, and salt water. The ingredients are cooked until soft, and the chowder is th... READ MORE

Long Island clam chowder is a traditional chowder originating from Long Island. Just like the geographical positioning of Long Island, between Manhattan and New England, the chowder is a blend between the dairy-based white New England chowder and ... READ MORE

This kelaguen variety is prepared by mixing baby clams with onions, lemon juice, salt, and hot peppers. Hot peppers are optional and the quantities depend on personal preferences, while the clams can be either fresh or canned. It is recommended to... READ MORE

DATE MUSSELS ARE ENDANGERED AND COLLECTING THEM IS PROHIBITED

Linguine ai datteri is a traditional pasta dish originating from Puglia. The dish is usually made with a combination of linguine pasta, date mussels, dry white wine, garlic, oliv... READ MORE

Nampo petrol clams are, as the name implies, clams cooked in petrol. They are a specialty of Nampo, a major port on the west coast of North Korea, usually enjoyed by work groups or rare foreign tourists visiting the city and its spa centers. Clams... READ MORE

The Pahua taioro is an exquisite Tahitian dish that can be based on clams (pahua) soaked in fresh water for a few hours before being combined with taioro, a condiment made by fermenting almonds, grated coconut, seawater, and shri... READ MORE