Clam

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.