cooking.nytimes.com
Clam Dip Recipe
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper
cooking.nytimes.com
Clam Pasta With Basil and Hot Pepper Recipe
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
basil leaves, italian parsley, garlic, olive oil, bucatini spaghetti, fennel seed, peperoncino, clams, dry white wine
www.chowhound.com
New England Clam Chowder Recipe
This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
clams, yellow onion, celery, carrot, water, smoked bacon, garlic, flour, dry white wine, potato, clam juice, thyme leaves, bay leaf, heavy cream, italian parsley
www.allrecipes.com
Clam Linguine
An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
olive oil, butter, cloves, tomatoes, parsley, clams, linguine, parmesan cheese