Whoever first pried open a clam and slurped it raw was a brave soul. But it was a glorious person who first steamed a clam open, someone who understood that the true prize of the clam, even more than its meat, is the liquid trapped inside.
Here are our best clam recipes that make the most of that lovely clam liquor as well as that tender meat, from pastas to soups (including four distinct chowders) to steaming pots of seafood, ripe for mopping with crusty bread.
Clam and Mussel Toasts
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Linguine with Clam Sauce

Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce

Rhode Island Clamcakes
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Garlic-Steamed Manila Clams

New England Clam Chowder

Pasta Shells with Artichoke-Clam Sauce

Korean Spicy Clam Soup

Braised Bass and Clams in White Wine and Cream
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Manhattan Clam Chowder

Clam, Leek, and King Oyster Mushroom Foil Yaki

Razor Clams Fantasia

Minorcan Clam Chowder

Basque-Style Fish with Green Peppers and Manila Clams
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Finnan Haddie Chowder

Seafood Pasta
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Potatoes with Chestnuts and Clams
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Philippine Paella
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Clams and Mussels with Spicy Pork Sausage Broth

Clam Risotto with Grilled Shrimp
