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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Almejas con Tomates (Clams with Cherry Tomatoes)

(Cooking Light, March, 2004)

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Bonac Clam Chowder

(Saveur, September/October, 1998)

Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
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Cast-Iron Roasted Clams

(Gourmet, September, 2002)

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Clam And Oyster Chowder

(Gourmet, November, 2003)

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Clam-and-Shiitake Marsala over Rice Noodles

(Cooking Light, March, 2003)

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Clams Casino with Pancetta

(Cooking Light, November, 2007)

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Clams Oreganata

(Gourmet, March, 2002)

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Clams with Jalapeno, Lemon, and Basil

(Bon Appétit, July, 2004)

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Easy Summer Clambake

(Bon Appétit, August, 2001)

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Fettuccine with Clams and Tomato Sauce

(Cooking Light, October, 2006)

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French-Bread Pizza with Sausage, Clams, and Mushrooms

(Cooking Light, May, 1999)

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Garlicky Clam Grilled Pizza

(Cooking Light, May, 2010)

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Grill-Roasted Clam Linguine

(Bon Appétit, July, 2007)

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Grilled Clams With Lemon-Ginger Butter And Grilled Baguette

(Bon Appétit, August, 2009)

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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, 2003)

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Linguine with Clam Sauce

(Cooking Light, January, 1996)

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Linguine With Clams And Arugula

(Bon Appétit, September, 1995)

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Linguine With Clams In Spicy Pernod Sauce

(Gourmet, July, 2000)

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Manhattan Clam Chowder

(Gourmet, March, 2004)

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Monkfish And Clam Bourride

(Gourmet, September, 2002)

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Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish

(Bon Appétit, September, 2000)

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New England Clam Chowder

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Portuguese Clam and Chorizo Stew

(Food & Wine, December, 2003)

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Pumpkin Cannelloni With Clams And Sage Brown Butter

(Gourmet, September, 2002)

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