This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Maggie Ruggiero
Author: David Rosengarten
Author: Connie Barbara Schaeffer
Author: Lauren Beal
Author: Sharon Buck
Author: Mary Sue Milliken
Author: Dorothy Duder
Author: Jody Adams
Author: Bon Appétit Test Kitchen
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Melissa Roberts
Author: Jody Adams
Author: Roberto Treviño
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Louisa Thomas Hargrave
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Todd English