clams

Tonight, lighten up your dinner with some fresh seafood pasta recipes featuring olive oil, chili peppers, citrus, fresh herbs and lots of veggies.

Get inspired by chef José Pizarro's new cookbook from Catalonia! These razor clams with jamón pair beautifully with a glass of bubbly cava.

Antonia Lofaso's lobster fra diavolo is the perfect way to warm up during these lingering cold months, and pays homage to her native Long Island.

Chicago steakhouse Maple & Ash is a palace of protein, to be sure, and nothing's more regal than their roasted shellfish tower.

Savor the Silver Coast of Tuscany with Acquacotta, the new cookbook from food writer and blogger Emiko Davies. This is one culinary region where tradition reigns supreme — and believe us, it ain’t broke and don’t need fixing. Learn the techniques and recipes from this magnificent food culture, like this vongole e polenta, and use…

If you're looking to add more sustainable seafood recipes to your cooking repertoire, we've hand-selected 20 of our very favorites. Eating sustainably from the sea is a lot easier than you think — a lot of your most-loved fish (and shellfish, especially) are on this list. Peruse our list and next time you're at the…

Healthy fish recipes don't take a lot of time or effort — the key is in their simplicity. Grab some fresh seafood and a bottle of extra-virgin olive oil!

This recipe for how to make stuffies is perfect for anyone who's ever lived in New England, loved a clam or itched to plate a bi-valve in its own shell.

Author and blogger Béatrice Peltre has a new collection of recipes out that will have you craving French food like never before. One of the most appealing factors of French food is that it's made at home for family. Though France's fine-dining scene has garnered world renown, it's eating at one's own dining table that's the real treat.…

Sadly, I have been unable to experience the A-list pizzas at Pasquale Jones, the shoebox-sized restaurant that's an offshoot of the excellent Charlie Bird in New York City. (Reservations are tough to come by, unless you want to eat at an unfashionably early hour, which I do not.) NYC's fussiest critics have raved about what's…

New York City restaurant Txikito, run by chefs Alexandra Raij and Eder Montero, is an ode to the phenomenal food of Spain’s famed Basque region. Whip up a few of their specialties at home with the help of The Basque Book, and you’ll never throw a party without pintxos again! I used to like going to the…

A masterful street food, Rhode Island clam fritters (aka clam cakes) aren’t cakes at all — the best are briny Southern hush puppies. Think clam beignet: crispy and golden brown on the outside, pillowy and light inside, with savory bits of chewy minced clams and steam rising from the first bite. I was introduced to…

We reached out to chef, TV personality and IMUSA Cookware ambassador Aarón Sánchez for a quick Mexican recipe anyone can pull off at home. While shellfish may sound complicated and even downright "fancy," this recipe for clams cooked in homemade salsa verde goes from kitchen to table in 40 minutes flat. Take a quick break…

Missy Robbins has an instant hit on her hands with her new restaurant in Williamsburg, Brooklyn. Located in a former auto body shop that's been given a minimalist design makeover, Lilia features a menu of irresistible pastas, grilled meats and seafood. One of the standout dishes is grilled clams with Calabrian chili and bread crumbs, a…

You've heard it before, and not just from us: Shellfish is sexy. Not a little sexy. It's flat-out, drop-dead, deliciously sexy. Treat this delicate protein nicely and there's a big reward in it for you. We've got pretty little shrimp, scallops, oysters, clams, mussels and more over pasta, in a pot for two or simply…

The editors of the popular food journal Lucky Peach are clearly big fans of Asian food. Their new cookbook shows you easy ways to make excellent Asian dishes at home, like this pumped-up New England clam chowder.  The more “Asian” point of view would be to say that adding clams to dashi makes a great…

So you stumbled into the office this morning following one hell of a weekend, your hair slightly disheveled, with a Gatorade in hand and sunglasses on. There was no time to scarf down the greasiest thing you could find, or whatever food your country prefers to cure the hangover blues. Luckily for those in Japan, there’s a hot cure in…

Music To Your Mouth has been one of the food and drink world’s best-kept secrets for the past seven years, a chef-studded festival held on the grounds of Palmetto Bluff in the South Carolina low country. Last year’s celebrations included guest chefs showcasing the region's cuisine, intimate music performances and a boat cruise with John…

For a new twist on surf-and-turf, we found inspiration from the Provençal seafood dish bouillabaisse. Make a compound butter with saffron, fennel fronds and clams and shamelessly slather it onto some grilled steaks. Grilled summer vegetables complement the dish and we think you’ll find plenty of uses for the bouillabaisse butter for more of your…

Sorry Manhattan, there is but one clam chowder in our books and it hails from New England. Rich and creamy and always studded with bacon, we don't feel guilty slurping every last drop. In dip form, this quintessential recipe is a cinch to pull together, and grilling both the clams (until they just open) and…

We're super-excited for the brand-new cookbook out this week from one of our favorite chefs out there, Aliya LeeKong, chef and creative culinary director at NYC's Indian fine dining mecca, Junoon. Aptly titled Exotic Table: Flavors, Inspiration, and Recipes From Around The World—To Your Kitchen, this is one volume your kitchen library isn't complete without.…

Time to start eating light! With all this talk of spring cleaning, we're taking a break from heavy food and turning our focus to fish. Rich in protein and the Omega-3s we need to shake the lasts of the cold weather out of our heads, seafood is a great transition to the light, vegetable-heavy hot…

Clams are pretty straightfoward to cook: apply heat and moisture and they'll open up and offer you their sweet, chewy innards. With that basic formula in mind, we're publishing this recipe from Hardie Grant Books' new Izakaya cookbook. White wine and parsley is a classic clam-steaming combination, but what would happen if you replaced the…

I planned to write about a LOT of cold weather food for lunch this winter. As in, I scheduled it out. Not on Food Republic's actual editorial calendar, but in my head. My internal editorial calendar. And this delightfully pleasant, mild-temperature thing we are having here in the Northeast is messing with my creative flow.…

I absolutely love discovering regional specialties involving ultra-fresh seafood! I was recently enlightened by the Baltimore crab pretzel, I even made my own semi-legit version in Test Kitchen. Last week I reconnected with a friend from high school who spent a few years on and off in Rhode Island, and was turned on to the…