List of clam dishes
This is a list of clam dishes and foods, which are prepared using clams as a primary ingredient. Edible clams can be eaten raw, steamed, boiled, baked or fried.
- Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon. It originated in Rhode Island in the United States and is often served as an appetizer in New England and is served in variations nationally.
- Clam cake – also known as clam fritters
- Clam dip – a dipping sauce and condiment
- Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth.
- Clam pie
- White clam pie – a pizza variety
- Clam soup – a soup prepared using clams as a main ingredient
- Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. It is a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork.
- Fried clams
- New England clam bake – also simply called a "clam bake"
- Clams oreganata – an Italian American seafood dish served most commonly as an appetizer
- Clam sauce – used as a topping for pasta
- Steamed clams
- Stuffed clam
A clam pie prepared with curry spices
Clams and noodles in a clam sauce
Fried clams with other foods
- Caesar – a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.
- Clamato – a commercial drink made of reconstituted tomato juice concentrate, flavored with spices and clam broth
- Ruth Reichl, John Willoughby, Zanne Early Stewart The Gourmet Cookbook: More Than 1000 Recipes Houghton Mifflin Harcourt, 2006 ISBN 0-618-80692-X, 9780618806928 1056 pages page 50 The Gourmet Cookbook
- Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 64. ISBN 978-0-7627-3137-4.
- White, J. (2000). 50 Chowders. Scribner. p. 225. ISBN 978-0-684-85034-4. Retrieved March 20, 2017.
- Fabes con almejas recipe from the Heart of New England
- O'Brien, Erin (2009-02-20). "Drinking Responsibly". Cleveland Free Times. Archived from the original on May 17, 2008. Retrieved 2009-02-11.