Spaghetti alle vongole (spaghetti with clams) originated in Naples and is very popular throughout the surrounding Campania region in addition to Rome. Italians prepare this dish two ways: with tomatoes (in rosso) and without (in bianco). The below recipe is…
This recipe is an Americanized version of spaghetti alle vongole, a Neapolitan dish that’s popular throughout Italy. The traditional, Neapolitan version calls for clams, spaghetti, garlic, olive oil, parsley, salt, black pepper and sometimes red pepper flakes. This American version…
Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan. Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and…
Fabes con almejas, sometimes called habas con almejas, (Spanish for beans with clams) is a clam and bean stew that originated in the principality of Asturias in Spain in the 1800s as peasant fare. It’s a lighter variation of Asturian…
Ingredients 18 ea. (2 lbs) clams 2 celery stalks, finely chopped 1 onion, finely chopped 1 bell pepper, diced 2 garlic cloves, minced 2 tbsp parsley 1 tbsp thyme ½ cup of lemon Procedure Preheat oven to 450°F (230°C). Clean…
This recipe comes from the North Carolina Seafood Cookbook, provided by the North Carolina Department of Agriculture and Consumer Services. Ingredients 1 quart clams, canned or fresh 1 quart rich milk, scalded ¼ pound salt pork Salt to taste Pepper…
New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions. Ingredients 1 pound canned…