18 Tried-and-True Chowder Recipes, From Clam to Corn to Chicken. You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders.

Wipe out soup pot and place over moderate heat. Add bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add onions, carrots, celery, 2 teaspoons salt, cayenne, and bay leaf.

Chef Wade Murphy goes all in on this fish-and-shellfish chowder, incorporating the briny cooking liquid from two dozen mussels and 16 littleneck clams alongside their coarsely chopped meat.

Bring a large pot of salted water to a boil for pasta. Shuck the clams, reserving shucking juices. Strain the juices. Roughly chop the clam meat. In a large skillet, over -medium--high heat, heat ...

1. Preheat oven to 500 degrees. Shuck clams, reserving all juice. (Your fishmonger will do this; make sure he gives you the juice.) Place clams in a shallow, rimmed baking dish or casserole you ...

Clams refer to a number of small, edible bivalves. Varieties can be found all over the world, but are particularly popular in North America. Clams are easy to prepare and delicious in chowder ...

Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta.

Serves 4. Flour (for sprinkling)1pound pizza dough1tablespoon olive oil1½cups cooked clam sauce¼cup ricotta cheese2tablespoons creme fraicheSalt and pepper, to taste3tablespoons grated Parmesan ...