SWEET AND SPICY RAZOR CLAMS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



CLASSIC FRENCH MUSSELS

Recipe courtesy of GEORGE DURAN. Click the button below for the recipe.



PASTA WITH CLAMS, CORN, AND BASIL PESTO

Recipe courtesy of Epicurious.com. Click the button below for the recipe.



MUSSELS WITH WHITE WINE

Recipe courtesy of Epicurious.com. Click the button below for the recipe.



SIMPLE STEAMED CLAMS OR MUSSELS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



RAZOR CLAMS FANTASIA

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



CANTONESE-STYLE PERIWINKLE SNAILS IN BLACK BEAN SAUCE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



QUAHOG BOLOGNESE

Recipe courtesy of 41 N Magazine. Click the button below for the recipe.

Photo Credit: Angel Tucker



CURRY-COCONUT CLAM CHOWDER, PAPI-STYLE

Recipe courtesy of Food and Wine Magazine. Click the button below for the recipe.

CREDIT: © CHRIS COURT



SPAGHETTI WITH CLAMS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



RHODE ISLAND CLAM CHOWDER (DAIRY-FREE)

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



PORTUGUESE RED CLAM CHOWDER

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



GRILLED WHELK WITH KOMBU BEURRE BLANC, SAUTÉED BURDOCK AND CARROT

Recipe courtesy of great British chefs. Click the button below to access the recipe.

SUMMER CLAM SUCCOTASH ON GRILLED SOURDOUGH

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

CLINGSTONE LITTLENECKS

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

MANHATTAN CHOWDER WITH SLIPPER LIMPETS

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

 INGREDIENTS

¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes 

1 small onion, diced into ½-inch cubes 

2 garlic cloves, thinly sliced 

2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20) 

1 bay leaf 

2 sprigs fresh thyme 

1 pinch red chili flakes 

⅓ cup celery, diced into ½-inch cubes 

⅓ cup fennel, diced into ½-inch cubes 

⅓ cup carrots, diced into ½-inch cubes 

⅓ cup green bell pepper, diced into ½-inch cubes 

1 14.5-ounce can diced tomatoes 

1 large waxy potato, diced into ½-inch cubes 

24 slipper limpets, washed, steamed, and shells discarded 

Salt and pepper to taste 

1 tablespoon parsley, finely chopped

INSTRUCTIONS

Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley. 

This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.