Well-known food editor Craig Claiborne called this recipe “Americana, pure and simple”. See this Recipe

Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. See this Recipe

This is our version of ”steamers”. See this Recipe

Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense. See this Recipe

Zuni Cafe substituted spaghetti for the more traditional linguine in their version of this Italian classic. See this Recipe

We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere. See this Recipe

Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king. See this Recipe

The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. See this Recipe

This dish is a traditional specialty of the East End of the Hamptons. See this Recipe

Natives (Bonackers) of the East End in the Hamptons really know how to make chowder. See this Recipe

Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. See this Recipe

This quintessentially Yankee seafood soup is serious business in New England. See this Recipe

The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris. See this Recipe

We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California. See this Recipe