29 Clam Recipes for Special Suppers That Come Together Fast
All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links.
We love a seaside clambake or cozy bowl of chowder as much as the next beach bum, but clam recipes have so much more to offer. These small but mighty bivalves are flavor powerhouses with the ability to add a briny punch to a host of dishes. Bonus: They come with their own sauce. When steamed or grilled in a pan, they release a luxurious “liquor”—just toss in a knob of butter, some minced garlic or shallots, chopped fresh parsley, and a splash of white wine, and dinner’s ready (don’t forget the crusty bread).
If you find the idea of cooking clams daunting because you’ve never cleaned them before, allow us to give you a crash course. Most farmed clams arrive ready to go; just plop them (gently) into a colander and give them a rinse. Wild clams might be holding on to a bit of sand. Submerge them in cold water seasoned with a big pinch of kosher or sea salt to purge them of any debris (20 minutes should do it). Don’t let them soak longer than an hour, or you risk drowning them (yes, really). Next, rinse them and give them a quick once-over with a soft vegetable brush to ensure their outer shells are free of grit and mud. Your clams are now ready to cook, but if you still need more time, cover them with a damp kitchen towel and place them in the refrigerator.
Photo by Travis Rainey, Food Styling by Stevie Stewart1/29Spaghetti Alle Vongole
Directly translating to “spaghetti with clams,” this festive Italian dish is as simple as seafood pasta gets. When combined with a few pantry items, the clams’ cooking liquid turns into a silky sauce that delivers big flavor in very little time.
Photo by Joseph De Leo, Food Styling by Judy Haubert2/29New England Clam Chowder
This cozy, creamy chowder bolsters flavor by using both canned clams and clam juice. The broth is thickened via roux, resulting in a meal that could chase away the harshest coastal wind.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow3/29Clams Casino
Think of this as a cousin to oysters Rockefeller. Since the clams bake on the half-shell, plan to shuck them (watch how here) and sever the meat from the muscle before garnishing with the shallot-bacon mixture.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt4/29Grilled Clambake With Miso-Lime Butter
Photo by Joseph De Leo, Food Styling by Anna Stockwell5/29Kimchi Soup With Tofu and Clams
Briny-sweet clams and tangy-hot kimchi pair exceptionally well in this weeknight-ready soup. This recipe calls for silken tofu, so incorporate it gently to keep the pieces intact.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/29Clams With Sherry and Olives
Take all the best parts of Mediterranean apèro—Castelvetrano olives, wine, bread dipped in garlic-infused olive oil—and combine them into one saucy skillet meal. Pair it with a spritz and tell us what time to come over.
Charles Masters, food styling by Sue Li8/29Cioppino With Gremolata Toasts
Consider this recipe for the classic seafood stew a blueprint. Make note of the amounts of seafood, then hit the market for whatever is freshest or whatever you like best. You can make the base a day ahead. When you’re ready to serve, warm the broth over medium heat, then add your clams, shrimp, mussels, and any other bits you picked up (readers report good results with crab meat and scallops).
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell11/29Spring Pea Fish Chowder
Clam juice adds a brilliant briny flavor to this recipe, but if you want to take it one step further, sub in about a pound of clams instead of the halibut. Serve with lemon wedges for extra brightness.
Photo by Joseph De Leo, Food Styling by Susan Kim12/29Instant Pot Jogaetang
This recipe is not for the faint of heart (or tongue). The combination of red jalapeños and Korean green chiles really packs a spicy punch. Read more about the types of chiles and their heat level here.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton13/29Spaghetti With Red Clam Sauce
Transform your dinner table into an Italian American red sauce joint with this pasta dish and a side of garlic bread. For dessert, go for this mash-up of tres leches cake and olive oil cake by the team at New York’s Don Angie.
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou16/29Clams With Spicy Tomato Broth and Garlic Mayo
Photo by Joseph De Leo, Food Styling by Anna Stockwell18/29Pasta With Clams, Corn, and Basil Pesto
As the clams steam with the pesto and white wine, they’ll release their liquor and combine with the sauce in this summery pasta dish. If you opt for mussels or shrimp instead, you may need an extra splash of pasta water.
Susan Spungen22/29Clams Grilled in a Foil Pouch
Campfire cooking, but make it classy. Wrap clams with tomatoes, shallots, parsley, unsalted butter, a pinch of red pepper flakes, and a splash of white wine (or broth) in aluminum foil and let the fire do the rest.
Photo by Elizabeth Cecil26/29Steamed Clams With Chickpeas and Green Garlic
A handful of canned chickpeas adds a little bulk to a large bowl of clams simmered in a lemony broth. Tired of bread? Spoon this one over rice instead.
Photo by Christopher Testani27/29Instant Pot Thai Coconut Clams
This might be one of the fastest Instant Pot recipes you make. Once you get the Thai-style curry simmering, simply add the clams and pressure-cook for one minute. That’s it. You can also cook this in a Dutch oven; just bring to a boil, then add the clams, cover, and steam for 5–8 minutes, or until the majority of the shells open.
