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Hearty Corn And Clam Chowder

(Bon Appétit, December, 1997)

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Herbed Clam Hash

(Bon Appétit, March, 1996)

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Hilda’s Stuffies

(The Essence of Emeril, Episode: Clams, Season: 6)

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Italian Stuffed Clams

(Saveur, August/September, 2008)

Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
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Jasper's Manhattan Clam Chowder

(Martha Stewart Living, December, 2000)

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Jasper's New England Clam Chowder

(Martha Stewart Living, December, 2000)

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Kimchi Fried Ipswich Clams With Kimchi Tartar Sauce

(Washington Post, May, 2011)

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Kitchen Clambake

(Barefoot Contessa, Episode: Kitchen Clambake, Season: 11)

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Lapsang Souchong Tea Steamed Clams

(Dinner: Impossible, Episode: Caffeine Crash, Season: 8)

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Linguine And Clams In Ginger-Soy Broth

(Bon Appétit, March, 1998)

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Linguine And Clams With Tomato-Fennel Salsa

(Bon Appétit, April, 1997)

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Linguine with Clam Sauce

(Cooking Light, October, 1999)

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Linguine with Clam Sauce

(Cooking Light, November, 2001)

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Linguine with Clam Sauce

(Cooking Light, October, 2003)

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Linguine with Clam Sauce

(Cooking Light, September, 2004)

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Linguine with Clam Sauce

(Cooking Light, January, 1996)

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Linguine with Clam Sauce

(Real Simple, May, 2002)

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Linguine with Clam Sauce

(Real Simple, July, 2007)

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Linguine with Clams and Artichokes in Red Sauce

(Cooking Light, March, 2000)

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Linguine With Clams And Arugula

(Bon Appétit, September, 1995)

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Linguine with Clams and Fresh Herbs

(Bon Appétit, February, 2005)

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Linguine With Clams And Wild Mushrooms

(Bon Appétit, August, 1995)

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Linguine With Clams In Black Bean Sauce

(Gourmet, September, 1993)

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Linguine With Clams In Pepper Broth

(Martha Stewart Living, October, 2009)

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Linguine With Clams In Spicy Pernod Sauce

(Gourmet, July, 2000)

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