Image by Kate Mathis
Here are 8 recipes for preparing clams, from stir-frying them with garlic and chili padi, to steaming them in a one-pot clambake. And, of course, the classic vongole linguine.
We love clams for their versatility — they go well with so many different herbs, spices, and sauces. Plus, we always get a small thrill from removing them from their shells and popping them into our mouths (it's true and we're happy to admit it). Whether you're in the mood for some Asian flavours or an Italian classic, here are 8 ways to enjoy clams any day of the week.
The fresher the clams, the better the dish, get your Live Manila Clams here!
Stir Fried Clams with Chili and Garlic
By The Meatmen
A simple, yet really satisfying recipe that you can complete in 10 minutes, stir-fry your clams with ginger, garlic, and chili padi, and finish it off with a splash of hua tiao wine in a hot wok! It’s the perfect way to bring out the briny flavour of the clams that we all love.
Coconut Lemongrass Steamed Clams
A Thai-inspired clam dish, its exotic ingredients include lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour, and herbaceous. Enjoy them with some warm, crusty bread, or a bowl of white rice.
Fried Clams Bee Hoon
By The Meatmen
Make the most out of clams with this hearty Clams Bee Hoon recipe cooked with red rice vermicelli. Quick and easy to prepare, it’s the perfect recipe for a weekend lunch with your family.
Garlic Butter Clams in White Wine Sauce
By Jannie Lam
A little lemon and some melted butter are the simplest way to transform clams into a work of art. Be sure to pair this velvety, buttery, garlic white wine sauce with plenty of crusty baguette slices to soak up all of that goodness!
Steamed Clams and Tomatoes
By Sarah Carey
Liven up clams in this dish with cherry tomatoes, garlic, red-pepper flakes, and oregano, then serve with rustic bread to soak up every last drop of precious broth. This quick seafood recipe would work equally well with linguine.
Vongole Linguine with Chili and Garlic
By Joel Mielle
Add to your linguine repertoire this linguine alle vongole (it makes a classic Italian supper). The clams are cooked in dry white wine, which combined with the natural clam juice and flat leaf parsley make a lovely rich sauce for the pasta.
Spanish-Style Steamed Clams with Chorizo Sausage
By Chef John
This classic Spanish dish combines the fresh sea flavour of clams with the warm, spicy heat of chorizo. Perfect as an appetiser or as a meal, serve them with crusty bread or eat them straight from the pan!
By Sarah Carey
The ultimate one-pot meal with shrimp, clams, potatoes, and corn. Perfect for a dinner party with friends, the garlicky, lemony white-wine broth will have your guests clamouring for more!
Clams cook quickly, so they’re best cooked gently over low heat, just until their shells open, when their meat will be the tenderest. Be sure not to overcook them as overcooked clams can become tough. Discard any clams that remain unopened after cooking as they are likely dead to begin with.