Let’s face it, we all crave those quick, satisfying meals that don’t skimp on flavor—especially on busy weeknights. That’s where canned clams come in, a pantry hero ready to transform into 18 mouthwatering dishes in no time. From creamy chowders to zesty pastas, this roundup is your ticket to effortless, delicious dinners. Dive in and discover how versatile and tasty canned clam recipes can be!
Clam Chowder with Bacon
Mmm, there’s nothing quite like a bowl of clam chowder with bacon to warm you up on a chilly evening. It’s creamy, smoky, and packed with flavor—perfect for when you’re craving something hearty.
Ingredients
- 4 slices of thick-cut bacon, chopped (because everything’s better with bacon, right?)
- 1 medium onion, diced (yellow onions are my go-to for their sweetness)
- 2 cloves garlic, minced (fresh is best here for that punch of flavor)
- 2 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
- 2 cups heavy cream (for that luxurious texture we all love)
- 1 lb potatoes, peeled and diced into 1/2-inch pieces (Yukon Golds are perfect for their buttery taste)
- 2 cans (6.5 oz each) chopped clams, drained but juice reserved (don’t toss that juice—it’s flavor gold)
- 1 tbsp butter (because butter makes everything better)
- Salt and pepper to taste (I’m generous with the pepper for a little kick)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
- In the same pot, add the diced onion to the bacon fat and cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in the chicken broth and reserved clam juice, then add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Tip: Keep the heat low to avoid curdling the cream.
- Add the drained clams and cooked bacon back into the pot, then stir in the butter until melted. Season with salt and pepper to taste.
- Simmer for another 2-3 minutes to let the flavors meld together.
The chowder should be creamy with chunks of tender potatoes and clams, and the bacon adds a smoky crunch. Serve it with a sprinkle of fresh parsley on top or alongside some crusty bread for dipping.
Spaghetti with White Clam Sauce
You know those dishes that feel like a warm hug on a busy weeknight? Spaghetti with white clam sauce is exactly that—simple, comforting, and packed with flavor.
Ingredients
- 1 pound spaghetti (I always go for the bronze-cut kind for that perfect sauce cling)
- 4 cloves garlic, minced (fresh is key here, no jarred stuff)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 1/2 teaspoon red pepper flakes (adjust if you’re not into heat)
- 2 cans (6.5 oz each) chopped clams, drained but reserve the juice
- 1/2 cup dry white wine (a crisp Pinot Grigio works wonders)
- 1/4 cup fresh parsley, chopped (flat-leaf for its bright flavor)
- Salt to taste (I like to use sea salt for a cleaner taste)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute—watch closely to avoid burning.
- Pour in the reserved clam juice and white wine, bringing the mixture to a simmer. Let it reduce slightly, about 3 minutes, to concentrate the flavors.
- Stir in the chopped clams and half the parsley, heating through for another 2 minutes. Tip: Don’t overcook the clams or they’ll toughen up.
- Drain the pasta, reserving a cup of pasta water. Toss the spaghetti directly into the skillet with the clam sauce, adding a splash of pasta water if needed to loosen the sauce.
- Finish with the remaining parsley and a drizzle of olive oil, tossing everything together. Tip: A final toss off the heat lets the pasta absorb all the flavors.
Dig into this dish and you’ll love how the tender clams and garlicky sauce cling to each strand of pasta. Serve it with a sprinkle of Parmesan and a side of crusty bread to soak up every last drop.
Clam and Corn Fritters
Perfect for those lazy summer evenings, these clam and corn fritters are a crispy, savory treat that’ll have you coming back for seconds. You’ll love how the sweetness of the corn pairs with the briny clams.
Ingredients
- 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
- 1 tsp baking powder (the secret to light fritters)
- 1/2 tsp salt (I always use sea salt for a cleaner taste)
- 1/4 tsp black pepper (freshly ground makes all the difference)
- 1 egg, beaten (room temp eggs mix better, just saying)
- 1/2 cup milk (whole milk gives the richest flavor)
- 1 cup corn kernels (fresh or frozen, but fresh is my fave)
- 1/2 cup chopped clams, drained (canned works in a pinch)
- 2 tbsp vegetable oil (for frying, extra virgin olive oil is my go-to)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the fritters tender.
- Fold in the corn and chopped clams gently. Tip: Let the batter sit for 5 minutes to thicken slightly.
- Heat the vegetable oil in a large skillet over medium heat until shimmering. Tip: Test the oil with a small drop of batter; it should sizzle immediately.
- Drop tablespoonfuls of the batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side until golden brown.
- Transfer the fritters to a paper towel-lined plate to drain any excess oil.
Fresh out of the skillet, these fritters are irresistibly crispy on the outside and tender inside. Serve them with a squeeze of lemon or a dollop of aioli for an extra zing.
Garlic Butter Clam Pizza
You’re going to love this Garlic Butter Clam Pizza—it’s a game-changer for pizza night. Imagine the perfect blend of garlicky butter and tender clams on a crispy crust. It’s the kind of dish that makes you wonder why you haven’t been making it all along.
Ingredients
- 1 lb pizza dough (I like to let mine rest at room temp for easier stretching)
- 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
- 4 garlic cloves, minced (fresh is best—no jarred stuff)
- 1 cup grated Parmesan cheese (the real deal, please)
- 1 lb fresh clams, cleaned (trust me, fresh makes all the difference)
- 1/2 tsp red pepper flakes (adjust if you’re not into heat)
- 1 tbsp fresh parsley, chopped (for that pop of color and freshness)
Instructions
- Preheat your oven to 475°F with a pizza stone inside if you have one—it gives the crust that perfect crunch.
- Roll out the pizza dough on a floured surface to your desired thickness. Tip: Don’t overwork the dough or it’ll get tough.
- Mix the melted butter and minced garlic in a bowl, then brush it generously over the dough.
- Sprinkle the Parmesan cheese evenly over the buttered dough.
- Arrange the clams on top, making sure they’re evenly distributed. Tip: Leave a little space between clams so they cook evenly.
- Sprinkle red pepper flakes over the pizza for a bit of heat.
- Bake for 12-15 minutes, or until the crust is golden and the clams are cooked through. Tip: Keep an eye on it—ovens can vary.
- Garnish with fresh parsley right after baking for a fresh flavor boost.
Come on, just look at that golden, buttery crust with those juicy clams. The garlic butter soaks into the crust, making every bite a flavor explosion. Serve it with a crisp white wine and watch it disappear.
Clam and Potato Hash
Unbelievably easy and satisfying, this clam and potato hash is your next go-to breakfast or brunch dish. You’ll love how the crispy potatoes pair with the tender clams, all brought together with a hint of garlic and butter.
Ingredients
- 2 cups diced potatoes (I like Yukon Gold for their buttery texture)
- 1 cup chopped clams (fresh or canned, but fresh is a game-changer)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 1 tbsp extra virgin olive oil (my go-to for that perfect crisp)
- 1 minced garlic clove (for that aromatic kick)
- Salt and pepper (to season, but we’ll be specific in the steps)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add diced potatoes, spreading them in an even layer. Let them cook undisturbed for 5 minutes to get a golden crust.
- Flip the potatoes, add butter and minced garlic, and cook for another 5 minutes. Tip: The garlic should be fragrant but not browned.
- Stir in chopped clams and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 3 minutes, just until clams are heated through.
- Remove from heat and let it sit for a minute. Tip: This rest allows the flavors to meld beautifully.
Vibrant and hearty, this hash boasts a delightful contrast between the crispy potatoes and the succulent clams. Serve it topped with a poached egg for an extra layer of richness, or alongside a crisp green salad for a lighter meal.
New England Clam Bake
Picture this: a breezy summer evening by the coast, where the air smells like the ocean and your table is set for a feast. That’s the vibe a New England Clam Bake brings to your backyard.
Ingredients
- 2 lbs of fresh clams (soaked in cold water for 20 minutes to get rid of any grit)
- 1 lb of small red potatoes (halved if they’re on the larger side)
- 4 ears of corn, husked and broken in half (fresh is best, but frozen works in a pinch)
- 1 lb of smoked sausage, sliced into 1-inch pieces (I love the kick Andouille gives)
- 1 large onion, roughly chopped (white or yellow, whatever you have on hand)
- 4 cloves of garlic, minced (because everything’s better with garlic)
- 1/2 cup of unsalted butter (melted, for that rich, indulgent drizzle)
- 1/2 cup of water (just enough to create some steam)
- Old Bay seasoning to sprinkle (no New England Clam Bake is complete without it)
Instructions
- Preheat your grill to medium-high heat, about 400°F, or get your fire pit ready if you’re going traditional.
- In a large disposable aluminum pan, layer the potatoes, corn, sausage, onion, and garlic.
- Scatter the clams over the top, then drizzle with melted butter and sprinkle generously with Old Bay.
- Pour the water into the bottom of the pan to help create steam, then cover tightly with aluminum foil.
- Place the pan on the grill or over the fire pit, and let it cook for about 30 minutes. Tip: Resist the urge to peek too often to keep all that steam inside.
- After 30 minutes, carefully remove the foil to check if the clams have opened and the potatoes are tender. If not, give it another 5-10 minutes.
- Once everything is cooked through, discard any clams that haven’t opened—they’re not safe to eat.
- Serve directly from the pan for a rustic feel, or plate it up if you’re feeling fancy. Tip: Have extra melted butter and Old Bay on the side for dipping.
When you dig into this, you’ll get the smoky sausage, sweet corn, and briny clams all in one bite. It’s a messy, hands-on meal that’s perfect for sharing with friends under the stars.
Clam and Mushroom Risotto
Kick off your cooking adventure with this creamy Clam and Mushroom Risotto, a dish that’s as comforting as it is elegant. Perfect for those nights when you want something a bit special without spending hours in the kitchen.
Ingredients
- 1 cup Arborio rice – the star of the show, it’s what gives risotto its signature creaminess.
- 2 tbsp extra virgin olive oil – my go-to for its fruity flavor.
- 1/2 cup dry white wine – something you’d enjoy drinking, because the flavor concentrates.
- 4 cups chicken stock, kept warm – trust me, cold stock slows down the cooking.
- 1 cup clams, chopped – fresh is best, but canned works in a pinch.
- 1 cup mushrooms, sliced – cremini add a nice earthiness.
- 1/2 cup grated Parmesan cheese – because what’s risotto without cheese?
- 2 tbsp butter – for that luxurious finish.
- 1 small onion, finely diced – the base of any good risotto.
- 2 cloves garlic, minced – for a little kick.
- Salt and pepper – to season, but we’ll be specific about when.
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until translucent, about 3 minutes.
- Add the Arborio rice, stirring to coat each grain in oil, for about 2 minutes. This toasts the rice, enhancing its nutty flavor.
- Pour in the white wine, stirring constantly until fully absorbed. The alcohol cooks off, leaving behind a delicious acidity.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process takes about 18-20 minutes.
- Halfway through adding the stock, stir in the mushrooms and clams. They’ll cook perfectly by the time the rice is done.
- Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and butter until melted and smooth.
- Season with salt and pepper to taste right at the end. This ensures the flavors are bright and not dulled by early seasoning.
Serve this risotto immediately for the best texture – creamy with just the right bite. The briny clams and earthy mushrooms make each spoonful a delight. Try topping with a sprinkle of fresh parsley for a pop of color and freshness.
Clam Stuffed Mushrooms
Craving something savory yet easy to whip up? These clam stuffed mushrooms are your go-to appetizer, blending the ocean’s freshness with earthy mushrooms in every bite.
Ingredients
- 24 large white mushrooms – look for ones with deep caps to hold all the goodness.
- 2 cans (6.5 oz each) minced clams, drained – save the juice for another recipe or to sip on.
- 1/2 cup breadcrumbs – I like panko for that extra crunch.
- 1/4 cup grated Parmesan cheese – the real deal, not the powdery stuff.
- 2 cloves garlic, minced – because garlic makes everything better.
- 2 tbsp extra virgin olive oil – my kitchen staple for richness.
- 1 tbsp lemon juice – a splash to brighten up the flavors.
- 1/4 tsp salt – just enough to enhance, not overpower.
- 1/4 tsp black pepper – freshly ground, if you can.
Instructions
- Preheat your oven to 375°F. A toasty oven is key for that golden finish.
- Clean the mushrooms with a damp paper towel and remove the stems. Save the stems for a stir-fry or compost them.
- In a bowl, mix the clams, breadcrumbs, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. The mixture should hold together when pressed.
- Spoon the clam mixture into the mushroom caps. Don’t be shy; pile it high.
- Arrange the stuffed mushrooms on a baking sheet. A little space between each lets the heat circulate.
- Bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: A quick broil at the end adds a nice color.
- Let them cool for a couple of minutes. They’re piping hot and need a moment to settle.
Fresh out of the oven, these mushrooms offer a juicy bite with a crispy top. Serve them on a platter with lemon wedges for a zesty twist or alongside a crisp white wine for the ultimate pairing.
Clam and Cheese Quesadillas
Mmm, there’s nothing like the combo of gooey cheese and briny clams tucked into a crispy tortilla. You’re going to love how easy these clam and cheese quesadillas are to whip up for a quick lunch or a fuss-free dinner.
Ingredients
- 1 cup canned clams, drained (I like to give them a quick rinse to remove any excess brine)
- 1.5 cups shredded Monterey Jack cheese (trust me, the meltiness is worth it)
- 4 large flour tortillas (the burrito-sized ones give you more room to stuff)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 1/2 tsp garlic powder (a little goes a long way for flavor)
- 1/4 tsp black pepper (freshly ground if you’ve got it)
Instructions
- Heat a large skillet over medium heat (about 350°F) and melt 1/2 tbsp of butter.
- Place one tortilla in the skillet and sprinkle half of the cheese evenly over it.
- Spread the drained clams over the cheese, then sprinkle with garlic powder and black pepper.
- Top with the remaining cheese and place another tortilla on top. Press down gently.
- Cook for about 3-4 minutes, or until the bottom is golden brown and crispy. Tip: Peek underneath with a spatula to check the color.
- Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden and the cheese is melted.
- Remove from the skillet and let it sit for a minute before cutting into wedges. Tip: Letting it rest helps the cheese set so it doesn’t ooze out.
- Repeat with the remaining ingredients, adding more butter to the skillet as needed.
Look at that golden perfection! The crispy edges give way to a creamy, clam-filled center that’s just irresistible. Serve these up with a side of salsa or a squeeze of lime for an extra zing.
Clam and Spinach Pasta
Wondering what to whip up for a quick yet satisfying dinner? This clam and spinach pasta is your answer—easy, flavorful, and ready in no time.
Ingredients
- 8 oz linguine (I love the texture of linguine, but any pasta works)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 3 cloves garlic, minced (fresh is best here)
- 1/4 tsp red pepper flakes (adjust if you’re not into heat)
- 1/2 cup dry white wine (a splash adds depth)
- 1 lb fresh clams, scrubbed (make sure they’re closed when you buy them)
- 2 cups fresh spinach (packed, it wilts down a lot)
- 1/4 cup grated Parmesan (plus extra for serving)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds—watch closely to avoid burning.
- Pour in white wine, letting it simmer for 2 minutes to reduce slightly. This step builds the sauce’s foundation.
- Add clams to the skillet, covering with a lid. Steam until clams open, about 5-7 minutes. Discard any that don’t open—they’re not safe to eat.
- Toss in spinach, stirring until just wilted, about 1 minute. The residual heat does most of the work here.
- Add cooked pasta to the skillet, tossing with clam-spinach mixture. If needed, loosen with reserved pasta water a tablespoon at a time.
- Finish by sprinkling Parmesan over the pasta, tossing to combine. Season with salt and pepper to taste.
Perfectly al dente pasta meets tender clams and just-wilted spinach in every bite. Serve with crusty bread to soak up the savory sauce, and don’t skimp on the extra Parmesan.
Clam and Tomato Bruschetta
Diving into summer flavors has never been easier with this clam and tomato bruschetta. You’ll love the fresh, vibrant mix of seafood and veggies on crispy bread—it’s a crowd-pleaser for any occasion.
Ingredients
- 1 loaf crusty bread, sliced (I go for a baguette for that perfect crunch)
- 2 cups cherry tomatoes, halved (the sweeter, the better in my book)
- 1 can clams, drained (about 6.5 oz, but don’t skimp on the juice for flavor)
- 3 tbsp extra virgin olive oil (my kitchen staple for richness)
- 2 garlic cloves, minced (fresh is key here)
- 1/4 cup fresh basil, chopped (tearing it releases more aroma)
- Salt to taste (I like a flaky sea salt for texture)
Instructions
- Preheat your oven to 375°F. This ensures your bread gets perfectly toasted without burning.
- Arrange the bread slices on a baking sheet. Brush each slice lightly with olive oil for that golden finish.
- Toast in the oven for 5-7 minutes, or until the edges are just starting to crisp. Keep an eye on them—they go from golden to burnt quickly!
- While the bread toasts, heat 1 tbsp olive oil in a pan over medium heat. Add the garlic, sautéing for about 30 seconds until fragrant—don’t let it brown.
- Toss in the cherry tomatoes and clams, cooking for 2-3 minutes just to warm through. The tomatoes should soften slightly but still hold their shape.
- Remove from heat and stir in the basil. The residual heat will wilt it perfectly.
- Season the mixture lightly with salt, then spoon generously onto the toasted bread slices.
- Drizzle with the remaining olive oil for an extra layer of flavor right before serving.
Enjoy the bruschetta immediately for the best texture—the bread stays crisp under the juicy topping. Each bite is a burst of summer, with the clams adding a subtle brininess that pairs beautifully with the sweet tomatoes. Try serving these on a platter with a chilled glass of white wine for the ultimate appetizer.
Clam and Herb Butter Crostini
Wow, you’re going to love this Clam and Herb Butter Crostini. It’s the perfect blend of savory and fresh, ideal for those summer evenings when you want something light yet satisfying.
Ingredients
- 1 baguette, sliced into 1/2 inch pieces (I like mine slightly toasted for extra crunch)
- 1/2 cup unsalted butter, softened (room temp makes it easier to mix)
- 2 cloves garlic, minced (fresh is best here for that punch of flavor)
- 1/4 cup chopped fresh parsley (don’t skimp, it adds a lovely color and freshness)
- 1 can (6.5 oz) minced clams, drained (reserve the juice for another recipe or to adjust consistency)
- 1/2 tsp lemon zest (brightens up the whole dish)
- Salt to taste (I start with 1/4 tsp and adjust from there)
Instructions
- Preheat your oven to 375°F. This ensures your crostini gets perfectly crispy.
- Arrange the baguette slices on a baking sheet in a single layer. Toast in the oven for 5-7 minutes until lightly golden. Keep an eye on them to prevent burning.
- While the bread toasts, mix the softened butter, minced garlic, chopped parsley, drained clams, lemon zest, and salt in a bowl until well combined. Tip: If the mixture feels too thick, a splash of the reserved clam juice can loosen it up.
- Once the bread is toasted, let it cool for a minute, then spread a generous amount of the clam and herb butter on each slice.
- Place the topped crostini back in the oven for another 3-5 minutes, just until the butter is melted and everything is heated through. Tip: Broil for the last minute if you like a bit of color on top.
- Serve immediately while warm. Tip: A drizzle of olive oil right before serving adds a nice finish.
Buttery, briny, and with just the right amount of crunch, these crostini are a hit at any gathering. Try serving them with a crisp white wine for an extra touch of elegance.
Clam and Avocado Salad
Warm summer days call for something light yet satisfying, and this clam and avocado salad hits the spot perfectly. It’s a breeze to whip up, and the combination of creamy avocado with tender clams is just divine.
Ingredients
- 1 lb fresh clams, cleaned (I like to soak them in cold water for 20 minutes to ensure they’re grit-free)
- 2 ripe avocados, diced (go for ones that are just slightly soft to the touch)
- 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
- 2 tbsp fresh lime juice (about 1 juicy lime)
- 1/2 tsp sea salt (I prefer the subtle crunch it adds)
- 1/4 cup chopped cilantro (don’t skip this—it adds a fresh pop)
- 1 small red onion, thinly sliced (soak in cold water for 5 minutes if you want to mellow the bite)
Instructions
- In a large pot, bring 2 cups of water to a boil over high heat.
- Add the clams, cover, and steam for 5-7 minutes until they all open up. Discard any that don’t open—they’re not safe to eat.
- While the clams cool, whisk together the olive oil, lime juice, and sea salt in a large bowl.
- Remove the clams from their shells and add them to the bowl with the dressing.
- Gently fold in the diced avocados, cilantro, and red onion until everything is evenly coated.
- Let the salad sit for 10 minutes before serving to let the flavors meld together.
The salad is a delightful mix of textures—creamy avocado, chewy clams, and a slight crunch from the onion. Serve it on a bed of mixed greens or with some crusty bread to soak up the delicious dressing.
Clam and Bacon Carbonara
Let’s dive into a dish that combines the sea’s briny goodness with the smoky depth of bacon—clam and bacon carbonara. It’s a twist on the classic that’ll have you coming back for seconds.
Ingredients
- 8 oz spaghetti (I like to use a thick spaghetti for extra bite)
- 4 slices thick-cut bacon, chopped (go for the good stuff—it makes a difference)
- 1/2 cup grated Parmesan cheese (freshly grated melts better)
- 2 large eggs (room temp eggs blend smoother into the sauce)
- 1/2 cup reserved pasta water (starchy and perfect for sauce consistency)
- 1 can (6.5 oz) chopped clams, drained (don’t skip draining—no one wants a watery sauce)
- 2 cloves garlic, minced (because garlic is life)
- 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
- Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Salt the water like the sea—it’s your only chance to season the pasta itself.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
- Add the minced garlic to the skillet with the bacon and cook for 1 minute until fragrant. Be careful not to burn it—garlic turns bitter fast.
- Drain the clams well and add them to the skillet. Cook for 2 minutes just to heat through.
- In a small bowl, whisk the eggs and Parmesan cheese together. Tip: Do this off the heat to avoid scrambling the eggs when you add them to the pasta.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and clams.
- Remove the skillet from the heat. Quickly stir in the egg and cheese mixture, tossing constantly to coat the pasta. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency.
- Season with a pinch of salt and a generous amount of freshly ground black pepper. Serve immediately.
Creamy, salty, and with just the right amount of chew from the clams, this carbonara is a weeknight winner. Try topping it with an extra sprinkle of Parmesan and a side of crusty bread to sop up the sauce.
Clam and Sweet Corn Soup
Warm up your kitchen with this comforting Clam and Sweet Corn Soup, perfect for those breezy evenings when you crave something light yet satisfying. You’ll love how the sweetness of the corn balances the briny clams, creating a harmony of flavors that’s just irresistible.
Ingredients
- 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
- 1 medium onion, diced (yellow onions work best here for their sweetness)
- 2 cloves garlic, minced (fresh is key for that punch of flavor)
- 4 cups fresh sweet corn kernels (about 4 ears, and trust me, fresh makes all the difference)
- 1 pound fresh clams, scrubbed (because nobody likes sandy soup)
- 4 cups chicken broth (homemade if you have it, but store-bought is fine)
- 1/2 cup heavy cream (for that silky finish)
- Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step; caramelized onions add depth.
- Stir in the minced garlic and cook for just 30 seconds until fragrant to avoid bitterness.
- Add the sweet corn kernels and cook for another 3 minutes, stirring occasionally, to slightly caramelize the corn.
- Pour in the chicken broth and bring the mixture to a boil, then reduce heat to simmer for 10 minutes. Tip: Simmering unlocks the corn’s sweetness.
- Add the clams, cover the pot, and cook until the clams open, about 5-7 minutes. Discard any that don’t open.
- Stir in the heavy cream and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Tip: Taste and adjust seasoning now; the clams add saltiness.
- Simmer for another 2 minutes to blend the flavors, then remove from heat.
A bowl of this soup is a delight with its creamy texture and the sweet pops of corn against the tender clams. Serve it with a crusty baguette to soak up every last drop, or add a sprinkle of fresh herbs for a color contrast.
Clam and Garlic Noodles
Ever had one of those days where you crave something cozy yet a bit fancy? Clam and garlic noodles hit that sweet spot, blending the ocean’s briny goodness with the comforting embrace of pasta.
Ingredients
- 8 oz linguine (I swear by De Cecco for that perfect al dente bite)
- 2 tbsp extra virgin olive oil (my kitchen staple for everything)
- 4 cloves garlic, minced (the more, the merrier, I say)
- 1/2 cup dry white wine (a splash for the dish, a sip for the chef)
- 1 lb fresh clams, scrubbed (because fresh is best)
- 1/4 tsp red pepper flakes (just enough for a gentle kick)
- 2 tbsp unsalted butter (it’s all about that richness)
- 1/4 cup chopped parsley (for that fresh, herby finish)
- Salt to taste (I like to start with 1/2 tsp and adjust)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in white wine, letting it simmer for 2 minutes to reduce slightly. This is your chance to deglaze the pan and pick up all those tasty bits.
- Add clams to the skillet, covering with a lid. Cook until clams open, about 5-7 minutes. Discard any that don’t open. Tip: Give the pan a gentle shake now and then to help them cook evenly.
- Stir in butter until melted, then toss in the drained pasta, adding reserved pasta water as needed to loosen the sauce. Sprinkle with parsley and serve immediately.
Rich with the flavors of the sea and a garlicky punch, these noodles are a delight. Serve them straight from the skillet for that rustic, shareable vibe, or plate up with a crusty baguette to sop up every last drop of sauce.
Clam and Leek Pie
How about we dive into making a cozy, comforting clam and leek pie? It’s the kind of dish that feels like a warm hug on a chilly evening, and trust me, it’s easier to whip up than you might think.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra flakiness)
- 1/2 cup unsalted butter, chilled and cubed (extra virgin olive oil is my go-to, but butter wins here)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 lb fresh clams, cleaned (because fresh really does make a difference)
- 2 large leeks, thinly sliced (the white and light green parts only)
- 1 cup heavy cream (for that luxurious texture)
- 1/2 tsp salt (I prefer sea salt for its subtle crunch)
- 1/4 tsp black pepper (freshly ground, if you can)
Instructions
- Preheat your oven to 375°F (190°C). A properly heated oven is key to a golden crust.
- In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. Tip: Use your fingertips for better control.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Don’t overwork it.
- Roll out the dough on a floured surface to fit your pie dish. Chill for 30 minutes. This prevents shrinking.
- In a skillet, sauté leeks over medium heat until soft, about 5 minutes. Add clams and cook until they just open, about 3 minutes.
- Stir in heavy cream, salt, and pepper. Simmer for 2 minutes to thicken slightly.
- Pour the clam and leek mixture into the chilled pie crust. Cover with the remaining dough, sealing the edges.
- Cut a few slits on top for steam to escape. Bake for 35-40 minutes, until the crust is golden brown.
Just imagine cutting into that pie—the crust is buttery and flaky, while the filling is creamy with a hint of sweetness from the leeks. Serve it with a simple green salad to balance the richness.
Clam and Parmesan Dip
Alright, let’s dive into making this irresistible Clam and Parmesan Dip that’s perfect for any gathering. You’re going to love how easy it is to whip up, and trust me, it’s a crowd-pleaser every time.
Ingredients
- 1 can (6.5 oz) minced clams, drained but reserve 1/4 cup of the juice – because that’s where all the flavor’s at!
- 1 cup grated Parmesan cheese – freshly grated makes a world of difference, but pre-grated works in a pinch.
- 1/2 cup mayonnaise – go for the full-fat version here, it’s all about indulgence.
- 1/2 cup sour cream – this adds the perfect tanginess to balance the richness.
- 2 cloves garlic, minced – because garlic makes everything better.
- 1 tbsp lemon juice – fresh squeezed, please, it brightens up the whole dish.
- 1/2 tsp Worcestershire sauce – just a dash adds depth.
- 1/4 tsp black pepper – freshly ground for that extra kick.
- 1/4 cup chopped fresh parsley – for a pop of color and freshness.
Instructions
- Preheat your oven to 350°F (175°C) – this ensures even cooking.
- In a medium bowl, combine the drained clams, reserved clam juice, Parmesan cheese, mayonnaise, sour cream, minced garlic, lemon juice, Worcestershire sauce, and black pepper. Mix well until everything is evenly incorporated.
- Transfer the mixture to a small baking dish – a 9-inch pie plate works perfectly here.
- Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Keep an eye on it after 20 minutes to avoid over-browning.
- Remove from the oven and sprinkle with chopped fresh parsley before serving.
You’ll notice the dip is creamy with a slight chew from the clams, and the Parmesan adds a salty, umami depth. Serve it with crusty bread or a variety of crackers for dipping, and watch it disappear before your eyes.
Conclusion
Looking for quick, tasty meals? Our roundup of 18 delicious canned clam recipes is your ticket to easy, flavorful dishes any night of the week. From chowders to pastas, there’s something for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these convenient meals too. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.