Clam

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

You will need three pots for this recipe.

Miso soup — a fermented-soybean broth — is not difficult to make at home. Freeze the ginger and thaw it before squeezing; that way, extracting the juice will be easy. Chilled sake goes well with the meal.

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.

From Il Pastaio, Beverly Hills, California.

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

Can be prepared in 45 minutes or less.

This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.

For best results, buy small clams for this quick and sophisticated recipe.

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.