Clams

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or ... READ MORE

One of Italy's all-time favorites, linguine allo scoglio, often also dubbed linguine ai frutti di mare is a typical southern Italian seafood dish or piatto di mare. Back in the 1980s in the wider Neapolitan area, as well as along... READ MORE

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve re... READ MORE

Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have... READ MORE

Machas a la parmesana is a typical Chilean dish consisting of razor clams that are topped with salt, white wine, butter, and parmesan cheese. The clams are then broiled until the cheese melts, and it is recommended to serve them immediately, prefe... READ MORE

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredient... READ MORE

Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de m... READ MORE

What was once a Native American tradition of cooking clams and lobsters in sand pits dating back 2000 years is nowadays a popular New England dish consisting of lobsters, mussels, crabs, and clams steamed in sand pits over several layers of seawee... READ MORE

Asari no sakemushi is a traditional and seasonal Japanese dish that's usually prepared in springtime. This simple dish is made with a combination of clams, sake, and green onions (aonegi). The clams are first placed into saltwater for a w... READ MORE

One of the earliest and quintessential American dishes, New England-style clam chowder is a creamy stew made with briny clams, chunks of salt pork, sweet onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed near Plymout... READ MORE

Arroz de marisco is a delicious Portuguese dish consisting of rice and various seafood ingredients. Unlike the popular Spanish paella, this Portuguese variety is not completely reduced and is often described as a thick rice stew. It can e... READ MORE

Curry mee is a spicy noodle soup commonly eaten in Malaysia and Singapore (where it's often called curry laksa). It is a true fusion dish, influenced by Indian, Chinese, and Southeast Asian culinary traditions. It is one of the numerous v... READ MORE

Sharing the same name as the frying pan in which they are prepared, cataplana refers to an extensive group of Portuguese dishes that can be prepared with various ingredients such as meat, seafood, rice, or pasta. The pan, as well as the savory dis... READ MORE

This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vege... READ MORE

Almejas a la marinera is a traditional dish originating from Galicia. It’s made with a combination of fresh clams, onions, garlic, tomatoes, pimentón, olive oil, parsley, and dry sherry or white wine. The dish is cooked until the clam... READ MORE

Phở hải sản is a traditional variety of pho. This type of pho is made with seafood as the basic element. The broth is made from chicken bones and seafood, which give it a slightly sweet flavor. The ingredients used for phở hải sản usually include ... READ MORE

Often described as a nourishing, hearty stew, and one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew that is traditionally made from the catch of the day, combined with tomatoes and wine sauce. Cioppino is o... READ MORE

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating... READ MORE

Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which ha... READ MORE

This seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, sautéed onions, and cilantro, with various shellf... READ MORE

Zarzuela de mariscos is a traditional Catalan seafood stew. Although the dish is similar to Marseille's bouillabaise, it's more rustic because it contains ground almonds, and the flavors are bolder due to ingredients such as cured pork, p... READ MORE

This seafood soup was named after Leão Veloso, a Brazilian diplomat who developed a taste for bouillabaisse during his service in France. Upon returning to Brazil, he tweaked the recipe for the famous French classic, most likely du... READ MORE

Curanto is a traditional technique of cooking meat and seafood originating from Chiloé. In order to prepare it, chicken, pork, sausages, seafood (clams, mussels, giant barnacles), chapaleles potato dumplings, potatoes, and various vegetable... READ MORE

Following in the footsteps of the classic New England-style clam chowder, Californian clam chowder is a creamy stew containing clams, potatoes, and onions. The key to making it Californian-style is to carefully tuck the chowder inside a sourdough ... READ MORE

Arroz de lingueirão is a Portuguese dish prepared with rice and razor clams. The dish originated in the Algarve region, known for traditional seafood recipes. During the preparation, the razor clams are put into boiling water until the shel... READ MORE

Chupe de mariscos is a traditional and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth i... READ MORE

Capelonghe veneziane is a traditional Venetian way of preparing razor clams. The dish is made with a combination of razor clams (capelonghe or cannolicchi), olive oil, parsley, salt, and black pepper. The razor clams are washed, soaked in cold sal... READ MORE

Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, cl... READ MORE

Although New England clam chowder boasts with its salt pork, mollusk, potato, and onion mixture, New Yorkers have their own Manhattan variety of the dish, a light tomato stew similar to minestrone, filled with carrots, onions, potatoes, c... READ MORE

A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typi... READ MORE

Scialatielli all'amalfitana is a seafood pasta dish prepared with scialatielli, a special pasta variety from the Amalfi region, nowadays popular throughout the coastal area of Campania. Compared to other Italian pasta shapes, scialatelli ... READ MORE

Fricot is a hearty Acadian stew made with any kind of meat, potatoes, and onions. The dish is topped with fluffy dumplings consisting of flour and egg yolks. This comfort food dish is believed to have originated in France in the 18th century, but ... READ MORE

Spaghetti al cartoccio is a traditional dish hailing from Abruzzo. The dish is typical of Chieti, and it's made with a special method called al cartoccio, where the ingredients are wrapped and baked in foil. It's made with olive oil, garl... READ MORE

Cloïsses amb vi blanc is a traditional clam dish originating from Catalonia. The dish is usually made with a combination of clams, garlic, white wine, olive oil, parsley, salt, and pepper. The garlic is finely chopped and fried in olive oil u... READ MORE

Amêijoas à marinheira is a traditional clam-based dish originating from Portugal. Although there are some variations, it's usually made with a combination of clams, onions, garlic, tomatoes, white wine, parsley, oil, lemon juice, brea... READ MORE

Conquilhas à Algarvia is a traditional dish from the Algarve region of Portugal, featuring small clams (conquilhas) cooked with olive oil, garlic, and black pepper. The dish is typically seasoned with lemon juice and chopped coriander and s... READ MORE

Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw cl... READ MORE

Amêijoas na cataplana is a traditional seafood dish made by cooking clams in a cataplana, a special copper or metal cooking vessel that seals in flavors. The clams are typically combined with ingredients like garlic, onions, chourico, presun... READ MORE

Pescado a lo macho is a beloved fish dish in the coastal areas of northern Peru that features a lightly fried fillet of white-fleshed fish, such as sole or sea bass, in a thick sauce. The name translates to "fish macho-style", and rather than sugg... READ MORE

Cantonese seafood soup is a popular Chinese dish that is commonly served in upscale restaurants in China and Hong Kong. Although there are numerous variations of the soup, depending on the ingredients used in it, it typically has a smooth and thic... READ MORE

Matata is one of the rare Mozambican dishes that wasn't influenced by Portugese cuisine. This stew is made with a combination of chopped clams (or other shellfish), ground peanuts or peanut butter, onions, tomatoes, red chili flakes, young pumpkin... READ MORE

Aguadito de mariscos is a traditional soup known for its vibrant green color and its capacity to "revive" or reenergize the eater, making it a popular remedy for hangovers. The soup's signature green color comes from coriander, which is blended wi... READ MORE