Clams with Parsley and Lemon (4)

These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.

Razor Clams with Black Bean Chilli (3-4)

I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.

Clams with Haricot Beans (2)

A recipe from ” The Food of Spain” by Claudia Roden.

Clams with Sherry and Ham (2-4)

A recipe from ” Around the World in 80 Dishes” by David Loftus. Serve as a starter for 4 or a main for 2.

Sardinian Shellfish Soup (4)

A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.

Clams in a Red Goan Sauce (4)

Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.

Taglierini with Clams and Courgettes (4)

This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.

Clams with White Beans (4-8)

This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.

Clams with Chilli & Lemongrass (2)

Another recipe from ” The Vietnamese Market Cookbook” which they recommend serving with thin cut french fries- and why wouldn’t you! I like to use small clams but it works with any clams or mussels.

Clams with Cider, Cream and Parsley (4)

Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.

Spaghetti with Clams (1)

A quick, easy and delicious recipe from Mitchell Tonks ” Seafood Cafe Cookbook. Best with large, fat and juicy Palourdes.

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Tag Archives: Clams