24 Delectable Chopped Clam Recipes for Seafood Lovers

Just when you thought clams couldn’t get more versatile, chopped clams step up to transform your seafood game! Whether you’re craving quick weeknight dinners, coastal comfort classics, or impressive party appetizers, these briny gems deliver incredible flavor in minutes. Get ready to dive into our collection of 24 mouthwatering recipes that will make chopped clams your new kitchen staple—your taste buds are in for a treat!

Clam Chowder with Bacon and Potatoes

Dive into the cozy embrace of this clam chowder, where bacon does the heavy lifting and potatoes soak up all that briny goodness like culinary sponges. This isn’t just soup—it’s a warm hug in a bowl that’ll make you forget all about that questionable life decision to wear white pants in October. Get ready to impress your taste buds and possibly your mother-in-law with this creamy masterpiece.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 celery stalks, finely diced
– 3 garlic cloves, minced
– 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups fish stock
– 2 cups heavy cream
– 2 pounds fresh littleneck clams, scrubbed
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh parsley, chopped

Instructions

1. Render the diced bacon in a large Dutch oven over medium heat for 8-10 minutes until crisp and golden brown.
2. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Sauté the diced onion and celery in the reserved bacon fat for 6-8 minutes until translucent and fragrant.
4. Add the minced garlic and cook for 1 minute until aromatic but not browned.
5. Stir in the diced potatoes and cook for 2 minutes to coat in the flavorful fat.
6. Pour in the fish stock and bring to a gentle simmer over medium-high heat.
7. Reduce heat to medium-low and cook uncovered for 15-18 minutes until potatoes are fork-tender.
8. Stir in the heavy cream and fresh thyme leaves, maintaining a gentle simmer.
9. Add the scrubbed clams to the pot, cover, and steam for 6-8 minutes until shells open completely.
10. Discard any unopened clams using tongs for safety.
11. Stir in the unsalted butter until fully incorporated and glossy.
12. Season with freshly ground black pepper and fold in the reserved bacon and chopped parsley.

Serve this luxurious chowder immediately while steam still dances above the bowl. The texture strikes that perfect balance between velvety cream and tender potato chunks, while the briny clams and smoky bacon create a flavor symphony that’ll have you questioning all other soups. Consider serving in hollowed-out sourdough boules for maximum bread-bowl bliss, or pair with crispy oyster crackers for that satisfying crunch contrast.

Linguine with Chopped Clams and Garlic

Hang onto your aprons, folks, because we’re about to turn your kitchen into the most happening Italian joint this side of the Atlantic—no reservations required! This linguine with chopped clams and garlic is the kind of dish that’ll have you feeling like a culinary rockstar, even if your most sophisticated tool is a can opener. Get ready to whip up a bowl of pure, unapologetic joy that’s faster than scrolling through your streaming queue.

Ingredients

• 12 ounces dried linguine pasta
• 4 tablespoons extra-virgin olive oil, divided
• 6 large garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 (10-ounce) cans whole baby clams in juice, drained (reserve 1/2 cup juice)
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons unsalted butter
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add linguine to boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-low heat until shimmering but not smoking.
4. Add sliced garlic and red pepper flakes to skillet, sautéing for 90 seconds until fragrant and lightly golden—watch carefully to prevent burning.
5. Pour white wine into skillet, increasing heat to medium-high, and simmer for 3 minutes until reduced by half.
6. Stir in drained clams and reserved clam juice, cooking for 2 minutes until clams are heated through.
7. Reduce heat to low and incorporate butter, swirling pan continuously until emulsified into a glossy sauce.
8. Drain cooked linguine directly into clam mixture, reserving 1/4 cup pasta water.
9. Add remaining 1 tablespoon olive oil, lemon juice, salt, and pepper to skillet, tossing vigorously with tongs to coat every strand.
10. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
11. Remove skillet from heat and fold in chopped parsley until evenly distributed.

Who knew such humble ingredients could create such magic? The al dente linguine provides the perfect springy canvas for that briny-sweet clam chorus, while the garlic whispers sweet nothings in every bite. Serve this beauty family-style in your biggest bowl, then watch it disappear faster than your willpower at a bakery—maybe pair it with some crusty bread for optimal sauce-sopping theatrics!

Spicy Clam and Tomato Spaghetti

Forget everything you thought you knew about pasta night—this Spicy Clam and Tomato Spaghetti is about to become your new kitchen obsession, delivering a briny, fiery kick that’ll make your taste buds do a happy dance. It’s the kind of dish that turns a regular Tuesday into a coastal vacation, minus the sand in your shoes. Trust me, your skillet has never felt more alive.

Ingredients

• 8 ounces dried spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
• 1/2 cup dry white wine
• 2 (6.5-ounce) cans chopped clams in juice, undrained
• 1/4 cup finely chopped fresh Italian parsley
• 1 tablespoon unsalted butter
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti and set it aside.
4. Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the thinly sliced garlic and crushed red pepper flakes, sautéing for 1–2 minutes until the garlic is fragrant and lightly golden.
6. Pour in the dry white wine, scraping up any browned bits from the skillet bottom, and simmer until reduced by half, about 2–3 minutes.
7. Stir in the hand-crushed San Marzano tomatoes and their juices, bringing the sauce to a gentle simmer.
8. Cook the tomato sauce for 10–12 minutes, stirring occasionally, until slightly thickened.
9. Tip in the undrained chopped clams and their juice, simmering for an additional 3–4 minutes to heat through.
10. Fold the cooked spaghetti into the skillet, tossing to coat evenly in the sauce.
11. Add the reserved pasta water, 1 tablespoon at a time, until the sauce clings silkily to the pasta.
12. Stir in the unsalted butter and finely chopped fresh Italian parsley until the butter melts and incorporates.
13. Season with kosher salt and freshly ground black pepper to your preference.

Certainly, the al dente spaghetti cradles a sauce that’s both briny from the clams and bright from the tomatoes, with a lingering heat that builds with each bite. For a showstopper, serve it in wide, shallow bowls with a extra sprinkle of parsley and a wedge of crusty bread to swipe up every last drop—it’s messy, glorious, and utterly worth it.

Creamy Clam Alfredo Pasta

Let’s be real—sometimes you need a pasta dish that whispers “fancy” but screams “I didn’t spend three hours slaving over a stove.” Creamy Clam Alfredo Pasta is that glorious middle ground where briny clams and luxurious sauce collide in a carb-loaded hug.

Ingredients

• 12 ounces dried fettuccine pasta
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 10 ounces canned whole baby clams, drained, with 1/4 cup clam juice reserved
• 2 tablespoons unsalted butter
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tip: start tasting at 9 minutes to avoid mushy pasta).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and sauté for 45–60 seconds, just until fragrant and lightly golden.
5. Pour in the white wine and simmer for 1–2 minutes, scraping up any browned bits from the skillet bottom.
6. Stir in the heavy cream and reserved clam juice, then bring the mixture to a gentle simmer.
7. Reduce the heat to low and whisk in the Parmigiano-Reggiano until the sauce is smooth and slightly thickened.
8. Fold in the drained clams, butter, nutmeg, salt, and pepper, stirring until the butter melts fully (tip: adding clams last preserves their tender texture).
9. Drain the cooked pasta, reserving 1/4 cup of pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
11. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached (tip: starchy pasta water helps the sauce cling to each strand).
12. Garnish with chopped parsley and serve immediately. Delightfully rich and briny, this pasta boasts a velvety sauce that clings to every noodle, with plump clams adding a taste of the sea. Try serving it in warmed bowls with a extra sprinkle of nutmeg for a cozy, restaurant-worthy finish.

Chopped Clam Risotto with Parmesan

Wondering how to transform humble clams into a restaurant-worthy risotto that’ll make your taste buds do a happy dance? This chopped clam risotto with Parmesan is your ticket to creamy, briny bliss—no fancy chef skills required, just a willingness to stir like you mean it. Let’s dive into a bowl of pure comfort that’s equal parts elegant and utterly addictive.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups clam juice, warmed to 180°F
• 1 cup chopped fresh clams
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh flat-leaf parsley, chopped
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
2. Add 1 small finely diced yellow onion and sauté for 4–5 minutes until translucent but not browned.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup Arborio rice and toast for 2 minutes, stirring constantly, until grains are lightly golden and nutty-smelling.
5. Pour in ½ cup dry white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
6. Ladle in ½ cup of the warmed clam juice and stir until nearly absorbed before adding the next ½ cup, repeating until all 4 cups are incorporated and the rice is al dente, about 18–20 minutes total.
7. Fold in 1 cup chopped fresh clams and cook for 2 minutes until just opaque.
8. Remove the saucepan from heat and vigorously stir in ½ cup freshly grated Parmigiano-Reggiano cheese and 2 tablespoons unsalted butter until melted and creamy.
9. Mix in 2 tablespoons chopped fresh flat-leaf parsley, ½ teaspoon freshly ground black pepper, and ¼ teaspoon fine sea salt.
10. Let the risotto rest off heat for 2 minutes to allow flavors to meld.

Forget boring weeknight dinners—this risotto delivers a luxuriously creamy texture with pops of briny clam and the salty punch of Parmesan. Serve it in shallow bowls garnished with extra parsley and a drizzle of olive oil for a meal that feels straight from a coastal Italian trattoria.

Clam and Corn Fritters with Aioli

Vividly crispy, golden, and packed with coastal charm, these clam and corn fritters are the culinary equivalent of a beach day in your mouth—without the sand in your swimsuit. Imagine sweet corn kernels and briny clams cozying up in a light, airy batter that fries to absolute perfection. Honestly, they’re so irresistible, you might just forget to share.

Ingredients

– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 pasture-raised eggs, lightly beaten
– ½ cup whole milk
– 1 cup fresh corn kernels, cut from the cob
– 1 cup chopped canned clams, drained
– 2 tablespoons finely chopped fresh chives
– 1 quart neutral oil (such as grapeseed), for frying
– ½ cup high-quality mayonnaise
– 1 small garlic clove, minced to a paste
– 1 teaspoon freshly squeezed lemon juice

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper until fully combined.
2. Add 2 lightly beaten pasture-raised eggs and ½ cup whole milk to the dry ingredients, stirring just until a thick batter forms—do not overmix to keep the fritters tender.
3. Gently fold in 1 cup fresh corn kernels, 1 cup drained chopped canned clams, and 2 tablespoons finely chopped fresh chives until evenly distributed.
4. In a heavy-bottomed Dutch oven, heat 1 quart neutral oil to 375°F, using a deep-fry thermometer for accuracy.
5. Carefully drop heaping tablespoons of batter into the hot oil, frying in batches of 4–5 fritters to avoid overcrowding.
6. Fry for 2–3 minutes per side, flipping once when the edges turn golden brown and bubbles slow around the fritters.
7. Remove fritters with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crisp, unlike paper towels that trap steam.
8. In a small bowl, combine ½ cup high-quality mayonnaise, 1 small garlic clove minced to a paste, and 1 teaspoon freshly squeezed lemon juice, whisking until smooth for the aioli.
9. Let the aioli rest for 10 minutes at room temperature to allow the garlic flavor to meld.

Lightly crunchy on the outside and fluffy within, these fritters boast a sweet-salty dance of corn and clams, elevated by the garlicky zing of aioli. Serve them stacked high on a platter with extra aioli for dipping, or crumble them over a crisp green salad for a textural surprise. They’re the star of any picnic or game-day spread, guaranteed to vanish faster than you can say “more, please!”

Stuffed Clams with Herbed Breadcrumbs

Yowza, if you’re tired of the same old seafood routine and ready to stuff your face with something spectacular, these herbed breadcrumb-packed clams are about to become your new obsession. They’re basically little flavor bombshells that decided to wear fancy hats and crash your dinner party uninvited—but in the best way possible.

Ingredients

– 12 large fresh littleneck clams, scrubbed clean
– 1 cup panko breadcrumbs
– ¼ cup unsalted European-style butter, melted
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, microplaned
– ¼ cup fresh flat-leaf parsley, finely minced
– 2 tablespoons fresh chives, thinly sliced
– 1 teaspoon fresh lemon zest
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons dry white wine

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Place scrubbed clams in a single layer in a large, heavy-bottomed skillet over medium-high heat.
3. Pour white wine over the clams and immediately cover the skillet with a tight-fitting lid.
4. Steam clams for 5-7 minutes until all shells have opened completely, discarding any that remain closed.
5. Carefully remove clams from the skillet using tongs, reserving 2 tablespoons of the cooking liquid.
6. Allow clams to cool just enough to handle, then gently twist and separate the shell halves.
7. Use a paring knife to detach the clam meat from the bottom shell, leaving meat intact.
8. Arrange 12 bottom shell halves in a single layer on a parchment-lined baking sheet.
9. Finely chop the clam meat and transfer to a medium mixing bowl.
10. Combine panko breadcrumbs, melted butter, olive oil, microplaned garlic, minced parsley, sliced chives, lemon zest, kosher salt, black pepper, and red pepper flakes in the bowl with chopped clams.
11. Drizzle in the reserved 2 tablespoons of cooking liquid and mix until the breadcrumb mixture is evenly moistened.
12. Divide the stuffing mixture evenly among the 12 clam shells, mounding it slightly.
13. Bake at 425°F for 12-15 minutes until the breadcrumb topping is deeply golden brown and crispy.
14. Remove from oven and let rest for 2 minutes before serving.

Buttery, briny perfection awaits! The contrast between the tender clam interior and that crackly, herb-flecked crust is pure texture nirvana. Serve these beauties straight from the oven with extra lemon wedges for squeezing, or go full coastal vibes by pairing with an ice-cold crisp lager—because sometimes the ocean deserves a drinking buddy.

Clam and Leek Soup with Dill

Unexpectedly delightful and deceptively simple, this clam and leek soup will make you feel like a coastal chef without the pesky sand in your shoes. It’s the kind of bowl that whispers ‘I’ve got my life together’ while secretly being easier than deciding what to watch on Netflix. Let’s dive into this briny, creamy dream!

Ingredients

– 2 tablespoons clarified butter
– 2 large leeks, white and light green parts only, thinly sliced
– 2 cloves garlic, minced
– 1 pound fresh littleneck clams, scrubbed
– 4 cups fish stock
– 1 cup heavy cream
– 2 tablespoons fresh dill, chopped
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the sliced leeks and sauté for 8–10 minutes, stirring occasionally, until they are softened and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Tip: For the best flavor, cook the leeks slowly to develop their natural sweetness without burning.
5. Pour in the fish stock and bring the mixture to a gentle boil over high heat.
6. Add the scrubbed littleneck clams, cover the pot, and steam for 6–8 minutes until the clams have fully opened.
7. Discard any clams that remain closed after cooking to ensure safety.
8. Reduce the heat to low and stir in the heavy cream, heating for 2–3 minutes until warmed through but not boiling.
9. Tip: Avoid boiling after adding cream to prevent curdling and maintain a silky texture.
10. Stir in the chopped fresh dill, sea salt, and black pepper until well combined.
11. Tip: Reserve a pinch of dill for garnish to add a fresh, vibrant finish to each bowl.
12. Ladle the soup into warm bowls, ensuring each serving includes both broth and clams.

Perfectly balanced between briny depth and creamy comfort, this soup boasts a velvety texture with tender clams and subtle anise notes from the dill. Serve it with crusty sourdough for dipping, or get fancy by topping with crispy pancetta crumbles for a salty crunch that elevates every spoonful.

Savory Clam Pie with Puff Pastry

Tantalizingly tempting and dangerously delicious, this savory clam pie is the culinary equivalent of wearing pajamas to a fancy party—comfortable yet impossibly elegant. With flaky puff pastry embracing a briny, creamy filling, it’s the dish that’ll make your guests forget you served takeout last week. Let’s turn those clams into a showstopper that even your mother-in-law would compliment.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 dozen littleneck clams, scrubbed
• 1 cup dry white wine
• 3 tablespoons clarified butter
• 1 large shallot, finely minced
• 2 cloves garlic, microplaned
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1 pasture-raised egg, lightly beaten
• Kosher salt and freshly ground black pepper

Instructions

1. Place scrubbed littleneck clams in a large Dutch oven with 1 cup dry white wine.
2. Cover the pot and steam clams over medium-high heat for 6-8 minutes until shells open wide.
3. Remove clams from pot using tongs, reserving all cooking liquid in the Dutch oven.
4. Strain the clam cooking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit.
5. Chop clam meat into bite-sized pieces, discarding any unopened shells.
6. Heat 3 tablespoons clarified butter in a large skillet over medium heat until shimmering.
7. Sauté 1 large finely minced shallot for 3-4 minutes until translucent and fragrant.
8. Add 2 cloves microplaned garlic and cook for 30 seconds until aromatic but not browned.
9. Sprinkle 1/4 cup all-purpose flour over the shallot mixture and cook for 2 minutes, stirring constantly to form a pale roux.
10. Gradually whisk in the reserved clam broth until smooth and thickened.
11. Stir in 1 cup heavy cream and bring to a gentle simmer for 3 minutes until the sauce coats the back of a spoon.
12. Fold in chopped clam meat, 1/4 cup finely chopped fresh parsley, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon smoked paprika.
13. Season the filling with kosher salt and freshly ground black pepper to your preference.
14. Transfer the clam mixture to a 9-inch pie dish and allow it to cool completely to room temperature.
15. Roll out the thawed puff pastry sheet to 1/8-inch thickness on a lightly floured surface.
16. Drape the pastry over the cooled filling, trimming excess and crimping edges decoratively.
17. Brush the entire pastry surface with 1 lightly beaten pasture-raised egg using a pastry brush.
18. Cut three 1-inch slits in the center of the pastry to allow steam to escape during baking.
19. Bake at 400°F for 25-30 minutes until the pastry is puffed and golden brown.
20. Let the pie rest for 10 minutes before serving to allow the filling to set properly.

Golden, flaky perfection meets briny bliss in every forkful—the puff pastry shatters dramatically while the creamy clam filling oozes with sophisticated comfort. Serve this beauty with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or go full coastal grandma and pair it with chilled rosé on the porch. Either way, prepare for recipe requests and slightly jealous neighbors.

Clam Casserole with Rice and Vegetables

Tired of the same old seafood dishes that leave your taste buds yawning? This clam casserole with rice and vegetables is here to shake up your dinner routine with a personality as bold as its flavor profile—think cozy comfort food decided to vacation at the beach.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 celery stalks, finely chopped
• 1 red bell pepper, small-diced
• 3 garlic cloves, minced
• 2 (6.5-ounce) cans chopped clams in juice, undrained
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. Heat the remaining clarified butter in a large skillet over medium heat until it shimmers.
3. Sauté the diced yellow onion and chopped celery for 5–7 minutes, until the onion turns translucent and the celery softens slightly.
4. Add the small-diced red bell pepper and cook for another 4 minutes, until the pepper begins to soften.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it brown.
6. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
7. Add the rinsed long-grain white rice, undrained chopped clams with their juice, heavy cream, smoked paprika, and crushed red pepper flakes to the skillet.
8. Season the mixture generously with kosher salt and freshly ground black pepper, then bring it to a gentle simmer.
9. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
10. In a small bowl, combine the panko breadcrumbs and grated Parmigiano-Reggiano cheese.
11. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
12. Bake uncovered for 30–35 minutes, until the rice is tender, the liquid is absorbed, and the topping is golden brown.
13. Remove the casserole from the oven and let it rest for 5 minutes to allow the flavors to meld.
14. Garnish with the finely chopped fresh parsley just before serving.

Zesty and satisfying, this casserole delivers a creamy texture with pops of briny clam and a subtle crunch from the panko topping. Serve it straight from the dish for a family-style feast, or pair it with a crisp green salad to cut through the richness—either way, it’s a coastal comfort classic that’ll have everyone asking for seconds.

Asian-Style Clam Stir-Fry with Ginger

Ready to transform your weeknight dinner from “meh” to magnificent? This Asian-style clam stir-fry with ginger is about to become your new kitchen superhero—it’s faster than your takeout delivery and packed with enough zing to wake up your taste buds!

Ingredients

• 2 pounds fresh littleneck clams, scrubbed
• 3 tablespoons avocado oil
• 1 large yellow onion, julienned
• 4 cloves garlic, microplaned
• 2-inch piece fresh ginger root, finely grated
• 2 red Fresno chilies, thinly sliced
• 1/4 cup Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoon toasted sesame oil
• 1/4 cup finely chopped scallions
• 1 tablespoon unsalted butter

Instructions

1. Place clams in a large bowl of cold salted water and soak for 20 minutes to purge any sand.
2. Heat avocado oil in a large wok over high heat until it shimmers, about 375°F.
3. Add julienned onion and stir-fry for 2 minutes until slightly softened but still crisp.
4. Add microplaned garlic, grated ginger, and sliced Fresno chilies, stir-frying for exactly 30 seconds until fragrant.
5. Pour in Shaoxing wine, allowing it to sizzle and reduce by half, about 1 minute.
6. Add scrubbed clams and light soy sauce, immediately covering with a tight-fitting lid.
7. Steam clams for 4-6 minutes, shaking the wok occasionally, until shells fully open.
8. Discard any unopened clams to ensure food safety.
9. Drizzle toasted sesame oil over the clams and toss gently to coat.
10. Remove from heat and swirl in unsalted butter until emulsified into the sauce.
11. Garnish with finely chopped scallions just before serving.

Just imagine that glorious moment when you crack into these tender clams—their briny sweetness perfectly balanced by the fiery ginger and aromatic garlic. The sauce clings to each shell like liquid gold, begging to be sopped up with crusty bread or poured over steamed jasmine rice. Seriously, your dinner guests might just applaud.

Chopped Clam Pizza with Spinach and Cheese

Brace yourselves, pizza purists—we’re about to shake up your Friday night routine with something that swaps pepperoni for briny, beautiful clams. This isn’t your average pie; it’s a coastal escape on a crispy crust, where chopped clams mingle with vibrant spinach and a trio of cheeses that’ll make you forget all about that basic marinara. Consider this your official invitation to upgrade your pizza game from ‘meh’ to magnificent.

Ingredients

• 1 pound pizza dough, room temperature
• 2 tablespoons extra-virgin olive oil
• 4 ounces fresh baby spinach leaves
• 2 cloves garlic, minced
• 1 cup whole-milk mozzarella cheese, freshly shredded
• 1/2 cup Parmigiano-Reggiano cheese, finely grated
• 1/4 cup Pecorino Romano cheese, grated
• 10 ounces chopped clams, drained
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon fresh lemon zest
• 2 tablespoons unsalted butter
• Cornmeal for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet positioned on the middle rack.
2. Lightly dust a clean work surface with cornmeal to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle, creating a slightly thicker outer crust.
4. Brush the entire surface of the dough with extra-virgin olive oil, leaving a 1-inch border uncovered.
5. Heat unsalted butter in a skillet over medium heat until frothy, about 1 minute.
6. Sauté minced garlic in the butter until fragrant and lightly golden, approximately 45 seconds.
7. Add fresh baby spinach leaves to the skillet and wilt for 90 seconds, stirring constantly.
8. Spread the wilted spinach and garlic mixture evenly over the oiled pizza dough.
9. Sprinkle freshly shredded whole-milk mozzarella cheese over the spinach layer.
10. Distribute drained chopped clams evenly across the cheese layer.
11. Combine finely grated Parmigiano-Reggiano and grated Pecorino Romano cheeses in a small bowl.
12. Sprinkle the mixed cheeses over the clams, covering the entire pizza surface.
13. Scatter crushed red pepper flakes evenly across the cheese topping.
14. Carefully transfer the assembled pizza onto the preheated pizza stone using a pizza peel.
15. Bake for 12-14 minutes until the crust is deeply golden and cheese is bubbly with browned spots.
16. Remove the pizza from the oven using the pizza peel and place on a cutting board.
17. Immediately zest fresh lemon directly over the hot pizza surface.
18. Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.

Crispy, cheesy, and briny—this pizza delivers a textural symphony with every bite. The combination of three distinct cheeses creates a rich, complex base that perfectly complements the tender clams and earthy spinach. For an extra coastal vibe, serve each slice with a squeeze of fresh lemon and pair with a crisp, chilled white wine to cut through the richness.

Clam and Mushroom Tart with Gruyere

Brace yourselves, flavor adventurers, because this isn’t your grandma’s tart—unless your grandma happens to be a French-trained chef with a penchant for umami explosions. This savory masterpiece combines briny clams, earthy mushrooms, and nutty Gruyère in a buttery crust that’ll make you question every other tart you’ve ever encountered. Get ready to impress your taste buds and anyone lucky enough to snag an invite to your table.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 2 tablespoons clarified butter
– 8 ounces mixed wild mushrooms (cremini, shiitake, oyster), thinly sliced
– 2 cloves garlic, minced
– 12 ounces fresh littleneck clams, shucked and chopped
– 1/2 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1/4 teaspoon freshly grated nutmeg
– 1 cup Gruyère cheese, finely grated
– 1 tablespoon fresh thyme leaves
– 1/4 teaspoon sea salt flakes
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a 9-inch tart pan with the thawed puff pastry, pressing it firmly into the edges.
2. Prick the pastry base thoroughly with a fork to prevent bubbling during baking.
3. Blind bake the crust for 15 minutes until lightly golden and set aside to cool slightly.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté the sliced wild mushrooms for 6-8 minutes until deeply browned and moisture has evaporated.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in chopped clams and cook for 2 minutes until just opaque.
8. In a separate bowl, whisk together heavy cream, beaten eggs, and freshly grated nutmeg until fully combined.
9. Fold the mushroom-clam mixture into the cream base along with 3/4 cup of grated Gruyère, thyme leaves, sea salt, and black pepper.
10. Pour the filling into the pre-baked tart shell and smooth the surface with an offset spatula.
11. Sprinkle the remaining 1/4 cup Gruyère evenly over the top.
12. Bake at 375°F for 25-30 minutes until the filling is set and the top is golden brown.
13. Let the tart rest for 15 minutes before slicing to allow the layers to set properly.
14. Use a sharp serrated knife to cut clean portions without crushing the delicate crust.

Seriously, the contrast between the flaky, buttery crust and the rich, creamy filling is nothing short of magical. The briny clams play beautifully against the earthy mushrooms, while the Gruyère adds that perfect nutty sophistication. Serve warm slices with a crisp green salad for lunch, or cut into elegant wedges for your next cocktail party—either way, prepare for recipe requests.

Clam Dip with Cream Cheese and Chives

Mmm, let’s talk about that magical moment when briny ocean jewels meet creamy dairy dreams—this isn’t just dip, it’s a flavor party where your crackers are the VIP guests. Prepare to become the hero of every gathering with this ridiculously addictive creation that somehow manages to be both elegant and utterly devourable in one scoop.

Ingredients

– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup sour cream
– 2 (6.5-ounce) cans minced clams, thoroughly drained
– 3 tablespoons freshly chopped chives
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– ½ teaspoon garlic powder
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Place the softened cream cheese in a medium mixing bowl and beat with an electric mixer on medium speed for 1 minute until completely smooth and free of lumps.
2. Add the sour cream and continue beating for 30 seconds on low speed until fully incorporated and the mixture appears homogeneous.
3. Fold in the thoroughly drained minced clams using a rubber spatula, ensuring even distribution throughout the cream base.
4. Incorporate the freshly chopped chives, reserving 1 teaspoon for garnish, gently folding to distribute the herbaceous notes.
5. Add the freshly squeezed lemon juice, Worcestershire sauce, garlic powder, black pepper, and smoked paprika, folding until all seasonings are uniformly blended.
6. Transfer the mixture to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours to allow flavors to meld and texture to firm.
7. Remove from refrigerator, sprinkle with reserved chives and an additional pinch of smoked paprika for visual appeal.
8. Serve immediately with sturdy potato chips, crisp vegetable crudités, or toasted baguette slices.

Perfectly balanced between creamy indulgence and oceanic brightness, this dip achieves a luxuriously smooth texture that clings beautifully to whatever vehicle you choose for delivery. The subtle smokiness from paprika plays wonderfully against the briny clams, while the fresh chives provide just enough oniony punch to keep things interesting. Try serving it in hollowed-out sourdough bread bowl for maximum drama—because why should taste have all the fun when presentation can join the party too?

Conclusion

Joyful cooking awaits with these 24 chopped clam recipes! From classic chowders to creative appetizers, there’s something for every seafood lover. We hope you discover new favorites in your kitchen. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!