18 Delicious Canned Clam Recipes Easy to Make

Craving something savory, quick, and budget-friendly? Canned clams are your secret weapon for easy, flavorful meals—from creamy chowders to zesty pasta dishes. Whether you’re whipping up a weeknight dinner or a cozy weekend feast, these 18 delicious recipes prove that pantry staples can shine. Get ready to transform humble clams into mouthwatering meals with minimal effort. Let’s dive in!

Classic New England Clam Chowder

Nothing warms the soul like a creamy bowl of clam chowder—this version is rich, briny, and packed with tender potatoes.

Ingredients:

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice (from canned clams or bottled)
• 2 cups whole milk
• 1 cup heavy cream
• 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 2 (6.5 oz) cans chopped clams, drained (reserve juice)
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the onion and celery to the pot; sauté until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir for 1 minute to coat. Slowly whisk in the clam juice, scraping up any browned bits.
4. Add the milk, heavy cream, potatoes, thyme, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
5. Stir in the clams and butter; simmer for 2–3 minutes just to heat through. Discard the bay leaf.
6. Ladle into bowls and top with crispy bacon and fresh parsley.

The secret to this chowder’s velvety texture? A touch of butter stirred in at the end—it adds a glossy richness that’s downright irresistible.

Tip: For extra depth, swap half the milk for chicken broth, but keep the cream for that classic New England indulgence.

Spaghetti with White Clam Sauce

This classic Italian-American dish is briny, buttery, and ready in under 30 minutes—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 12 oz spaghetti
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 2 (6.5 oz) cans chopped clams, drained (reserve 1/2 cup juice)
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Drain, reserving 1/2 cup pasta water.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Pour in white wine and simmer 2 minutes to reduce slightly. Stir in reserved clam juice and simmer another 2 minutes.
4. Add clams, parsley, salt, black pepper, and lemon juice. Cook 1 minute just to warm through.
5. Toss spaghetti with the sauce, adding splashes of reserved pasta water if needed to loosen. Serve immediately.

The magic here? The briny clam juice reduces into a silky sauce that clings to every noodle—no cream required.

Tip: For extra richness, finish with a drizzle of olive oil and a sprinkle of Parmesan (though purists might argue!).

Creamy Clam Dip with Herbs

This rich, briny dip is a crowd-pleaser with its velvety texture and fresh herb finish—perfect for dunking crackers or spreading on toasted baguette slices.

Ingredients:

• 2 (6.5 oz) cans minced clams, drained (reserve 1/4 cup juice)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives

Instructions:

1. In a medium bowl, beat cream cheese, sour cream, reserved clam juice, lemon juice, Worcestershire sauce, garlic powder, and black pepper with a hand mixer until smooth.
2. Fold in minced clams, parsley, and chives until evenly distributed.
3. Cover and refrigerate for at least 1 hour (or up to 24 hours) to let flavors meld.
4. Serve chilled with crackers, chips, or crusty bread.

The reserved clam juice deepens the seafood flavor without overpowering it, while the fresh herbs add a bright contrast. Tip: For a smoky twist, add 1/4 tsp smoked paprika with the garlic powder.

Clam and Corn Fritters

These crispy, golden fritters are a taste of summer by the shore—briny clams and sweet corn come together in every bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/2 cup milk
• 1 cup fresh or canned clams, drained and chopped
• 1 cup fresh or frozen corn kernels
• 2 tbsp chopped fresh parsley
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stir in 1 large egg and 1/2 cup milk until just combined (a few lumps are okay). Fold in clams, corn, and 2 tbsp chopped parsley.
3. Heat 1/4 cup vegetable oil in a skillet over medium heat. Drop batter by heaping tablespoons into the hot oil, flattening slightly. Fry for 3–4 minutes per side until deep golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Serve warm with lemon wedges or tartar sauce.

The secret here? The contrast of tender clams and pops of sweet corn against that shatteringly crisp exterior. Perfect for lazy brunches or beach picnics!

Tip: For extra crunch, toss the corn kernels in the dry flour mixture before adding wet ingredients—it helps them crisp up beautifully.

Garlic Butter Clam Pasta

This garlicky, buttery clam pasta is a restaurant-worthy dish that comes together in under 30 minutes—perfect for a cozy weeknight dinner with minimal fuss.

Ingredients:

• 8 oz linguine (or spaghetti)
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 lb fresh littleneck clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat butter and olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
3. Pour in white wine and simmer 2 minutes. Add clams, cover, and cook 5–7 minutes until shells open (discard any unopened clams).
4. Toss in cooked linguine, parsley, salt, black pepper, and lemon juice. Add reserved pasta water 2 tbsp at a time until saucy.

The briny clams and garlic butter sauce cling to every noodle, while a splash of lemon brightens each bite. Tip: Serve with crusty bread to soak up the extra sauce—you’ll want every drop!

Clam and Potato Hash

This hearty clam and potato hash is a brunch superstar—packed with briny sweetness from fresh clams and crispy, golden potatoes. It’s a one-pan wonder that feels fancy but comes together with minimal fuss.

Ingredients:

• 1 lb baby potatoes, quartered
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 lb fresh clams (littlenecks or cherrystones), scrubbed
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Add the potatoes, 1/4 tsp salt, and 1/8 tsp black pepper. Cook, stirring occasionally, until golden and tender (about 12 minutes). Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook until soft (5 minutes). Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the clams, butter, remaining 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using). Cover and steam until clams open (5–7 minutes). Discard any unopened clams.
4. Return the potatoes to the skillet. Toss with parsley and lemon juice. Cook for 1 minute to meld flavors.

The magic here? The clam juices mingle with the butter and lemon, creating a light pan sauce that coats every bite. Serve with crusty bread to soak it all up!

Tip: For extra crispiness, press the potatoes lightly with a spatula during cooking to maximize browning.

Clam Stuffed Mushrooms

These savory bites pack briny clam flavor into tender mushrooms, making them an irresistible appetizer that disappears fast.

Ingredients:

• 24 large cremini mushrooms (about 1.5 inches wide), stems removed
• 2 (6.5 oz) cans minced clams, drained (reserve 1/4 cup juice)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 tbsp unsalted butter, melted
• 2 tbsp finely chopped parsley
• 1 garlic clove, minced
• 1/2 tsp lemon zest
• 1/4 tsp black pepper
• 1/8 tsp salt

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Arrange mushroom caps hollow-side up on the sheet. Brush insides with 1 tbsp melted butter.
3. In a bowl, mix drained clams, panko, Parmesan, remaining 2 tbsp melted butter, parsley, garlic, lemon zest, black pepper, and salt. Stir in reserved clam juice until moist but not soggy.
4. Spoon filling into mushrooms, mounding slightly. Bake 18–20 minutes until tops are golden and mushrooms are tender.

The briny clam filling contrasts beautifully with the earthy mushrooms, while the toasty panko adds just the right crunch. Tip: For extra richness, swap half the butter with cream cheese in the filling.

Clam and Bacon Chowder

This creamy, smoky chowder is a comforting bowl of briny clams, crispy bacon, and tender potatoes—perfect for chilly evenings when you crave something hearty yet effortless.

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups diced Yukon Gold potatoes (½-inch pieces)
• 2 (6.5-oz) cans chopped clams, drained (reserve ½ cup juice)
• 2 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp Old Bay seasoning
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the pot.
2. Add the onion and garlic to the pot; sauté until soft, 3–4 minutes. Stir in the potatoes, reserved clam juice, milk, cream, butter, Old Bay, pepper, and salt. Bring to a simmer.
3. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
4. Add the clams and half the cooked bacon; heat through for 2 minutes. Garnish with parsley and remaining bacon.

The magic here? The bacon fat infuses the broth with depth, while the briny clam juice balances the richness—no bland bites allowed.

Tip: For extra texture, serve with oyster crackers or crusty bread for dunking.

Clam and Spinach Risotto

This creamy risotto combines briny clams and tender spinach for a restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 (10 oz) can chopped clams, drained (reserve juice)
• 2 cups fresh baby spinach, roughly chopped
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Heat broth and reserved clam juice in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium heat. Sauté onion for 3 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat in oil. Toast for 2 minutes, then pour in white wine. Cook until mostly absorbed, about 3 minutes.
4. Add 1 cup of warm broth, stirring frequently until absorbed. Repeat with remaining broth, adding ½ cup at a time (about 20 minutes total).
5. Stir in clams, spinach, Parmesan, butter, salt, and pepper. Cook for 2 minutes until spinach wilts. Finish with lemon juice.

The secret here? The clam juice in the broth deepens the seafood flavor without overpowering the creamy Parmesan and bright lemon.

Tip: For extra richness, stir in a splash of heavy cream with the final broth addition.

Clam and Cheese Stuffed Shells

These Clam and Cheese Stuffed Shells are a cozy twist on classic stuffed pasta, blending briny clams with creamy ricotta for a dish that feels indulgent yet effortless.

• 20 jumbo pasta shells
• 1 (10-oz) can chopped clams, drained (reserve ¼ cup juice)
• 1 ½ cups whole-milk ricotta
• ½ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp lemon zest
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• 1 ½ cups marinara sauce
• ½ cup shredded mozzarella
• 2 tbsp chopped fresh parsley

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and rinse under cold water.
2. In a bowl, mix clams, ricotta, Parmesan, egg, garlic, lemon zest, oregano, red pepper flakes, and the reserved ¼ cup clam juice until combined.
3. Spread marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with a heaping tablespoon of the clam-cheese mixture and arrange seam-side up in the dish.
4. Sprinkle mozzarella evenly over shells. Bake for 20–25 minutes until bubbly and cheese is lightly golden. Garnish with parsley.

The briny-sweet clams cut through the richness of the cheese, while the lemon zest adds a bright finish—no one will guess how simple it is to make!

Tip: For extra flavor, sauté the drained clams in 1 tbsp butter with the garlic before mixing into the filling.

Clam and Tomato Bruschetta

This bruschetta combines briny clams with juicy tomatoes for a fresh, coastal twist on the classic appetizer—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (10-oz) can chopped clams, drained (reserve 2 tbsp juice)
• 1 cup diced ripe tomatoes (about 2 medium)
• 1/4 cup finely chopped red onion
• 2 tbsp extra-virgin olive oil, plus extra for brushing
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 garlic clove, halved

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8–10 minutes until crisp and golden. Rub warm toasts with cut garlic clove.
2. In a bowl, combine clams, tomatoes, red onion, 2 tbsp olive oil, lemon juice, salt, pepper, and reserved clam juice. Gently fold in parsley.
3. Spoon the clam mixture generously onto each toast. Serve immediately.

The briny-sweet clam broth melds with the bright tomatoes, creating a juicy topping that soaks into the garlicky toast just enough without getting soggy.

Tip: For a smoky twist, grill the bread instead of toasting it—just 1–2 minutes per side over medium heat.

Clam and Chorizo Paella

This Spanish-inspired paella brings smoky chorizo and briny clams together in a vibrant one-pan feast—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 cups short-grain rice (like Bomba or Arborio)
• 8 oz Spanish chorizo, sliced into ¼-inch rounds
• 1 lb littleneck clams, scrubbed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp smoked paprika
• ½ tsp saffron threads, crumbled
• ¼ cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Heat ¼ cup olive oil in a 12-inch paella pan or skillet over medium-high. Add chorizo and cook until crispy, about 3 minutes. Remove with a slotted spoon.
2. In the same oil, sauté onion and bell pepper for 5 minutes until soft. Stir in garlic, 1 tsp smoked paprika, and ½ tsp saffron; cook 1 minute until fragrant.
3. Add rice, stirring to coat. Pour in 4 cups chicken stock and bring to a boil. Reduce heat to low, simmer uncovered for 15 minutes (no stirring!).
4. Nestle clams hinge-side down into the rice. Cover with foil and cook 8–10 minutes until clams open (discard any unopened ones).
5. Scatter cooked chorizo over top. Drizzle with 1 tbsp lemon juice, season with salt and pepper, and garnish with parsley.

The magic? Letting the rice develop a crispy bottom (socarrat) while the clams steam open—it’s all about that textural contrast!

Tip: For extra depth, warm the stock with saffron before adding it to the pan.

Clam and Kale Soup

This cozy, briny-sweet clam and kale soup is a hug in a bowl—packed with tender clams, hearty greens, and a garlicky white wine broth that’ll have you slurping every last drop.

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 lb fresh clams (like littlenecks), scrubbed
• 2 cups chopped kale, tough stems removed
• 1 tbsp lemon juice
• 1/2 tsp salt
• Freshly cracked black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic, onion, and red pepper flakes; sauté for 3 minutes until fragrant and softened.
2. Pour in white wine, scraping up any browned bits, and simmer for 2 minutes. Add chicken broth and bring to a gentle boil.
3. Add clams, cover, and cook for 6–8 minutes until shells open (discard any unopened clams). Stir in kale, lemon juice, salt, and black pepper; simmer for 2 more minutes until kale wilts.

The magic here? The briny clam juice mingles with the bright lemon and kale for a broth that’s light yet deeply satisfying.

Tip: Serve with crusty bread to soak up every drop—those garlicky broth puddles are gold.

Clam and Shrimp Jambalaya

This Creole-inspired jambalaya is packed with briny clams, plump shrimp, and smoky spices—a one-pot wonder that’s as vibrant as it is comforting.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz andouille sausage, sliced into rounds
• 1 (14.5 oz) can diced tomatoes
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb medium shrimp, peeled and deveined
• 12 littleneck clams, scrubbed
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add onion, bell pepper, celery, and garlic; sauté for 5 minutes until softened.
2. Add andouille sausage and cook for 3 minutes until lightly browned. Stir in diced tomatoes, rice, chicken broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Nestle shrimp and clams into the rice mixture. Cover and cook for 8–10 minutes until clams open and shrimp turn pink (discard any unopened clams).
4. Remove from heat, sprinkle with green onions, and let rest for 5 minutes before serving.

The magic here? The clams steam right in the pot, infusing the rice with their sweet, oceanic essence—no extra pans needed!

Tip: For extra depth, deglaze the pot with a splash of beer or dry white wine after browning the sausage.

Clam and Parmesan Garlic Bread

This buttery, briny garlic bread is loaded with tender clams and nutty Parmesan—think of it as garlic bread’s seafood-loving cousin.

Ingredients:

• 1 (8 oz) can chopped clams, drained (reserve 2 tbsp juice)
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for topping
• 1 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1 (12 oz) loaf crusty Italian or French bread, halved lengthwise

Instructions:

1. Preheat oven to 400°F. In a bowl, mix softened butter, minced garlic, Parmesan, parsley, red pepper flakes, salt, and the reserved 2 tbsp clam juice until combined.
2. Fold in drained clams gently. Spread the mixture evenly over both bread halves.
3. Bake for 12–15 minutes until the edges are crisp and the topping is bubbly. Sprinkle with extra Parmesan and broil for 1–2 minutes until golden.

The briny clams and toasty Parmesan create a rich umami punch that’ll have everyone reaching for seconds.

Tip: For extra crunch, toast the bread lightly before adding the topping.

Clam and Sweet Corn Bisque

This creamy bisque is a hug in a bowl—briny clams and sweet corn mingle in a velvety broth that’s pure comfort.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups bottled clam juice
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb chopped clams (canned or fresh), drained
• 1 cup fresh or frozen sweet corn kernels
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle 1/4 cup all-purpose flour over the onions and stir to coat, cooking for 1 minute to remove the raw flour taste.
3. Slowly whisk in 2 cups clam juice, scraping up any browned bits. Bring to a simmer, then stir in 1 cup whole milk, 1 cup heavy cream, 1 tsp Old Bay, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
4. Add the clams and corn. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened.
5. Ladle into bowls and garnish with 1 tbsp fresh parsley.

The magic here? The smoky paprika and briny clams play off the corn’s sweetness—it’s coastal comfort with a twist.

Tip: For extra richness, swap half the milk for additional cream.

Clam and Avocado Salad

Bright, briny clams meet creamy avocado in this refreshing salad that’s perfect for a light lunch or elegant starter.

Ingredients:

• 2 (6.5 oz) cans chopped clams, drained (reserve 2 tbsp juice)
• 2 ripe avocados, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, gently toss together clams, avocados, red onion, and cilantro.
2. In a small bowl, whisk together reserved clam juice, lime juice, olive oil, kosher salt, black pepper, and red pepper flakes (if using) until emulsified.
3. Drizzle dressing over the salad and fold gently to coat, being careful not to mash the avocados.
4. Chill for 10 minutes before serving to let flavors meld.

The contrast of cool avocado with the ocean-kissed clams and zesty dressing makes every bite exciting. Tip: For peak creaminess, use avocados that yield slightly when squeezed—overripe ones will turn mushy.

Clam and Herb Pizza

This briny, garlicky clam pizza is a coastal twist on classic pie—perfect for seafood lovers who crave something light yet satisfying.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 (6.5 oz) can chopped clams, drained
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. In a small bowl, mix remaining 1 tbsp olive oil, garlic, and red pepper flakes. Spread evenly over dough, leaving a 1-inch border.
3. Sprinkle Parmesan and mozzarella over the garlic oil. Scatter clams on top, then drizzle with lemon juice.
4. Bake for 12–14 minutes until crust is golden and cheese bubbles. Immediately sprinkle with parsley, oregano, and sea salt.

The secret here? The clams stay tender and juicy, while the garlic-herb finish keeps every bite bright and fresh—no heavy sauce needed.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Conclusion

With 18 easy and delicious canned clam recipes, you’re all set to whip up quick, flavorful meals any night of the week! Whether you’re craving chowder, pasta, or something crispy, there’s a dish here for everyone. Try a recipe (or three!) and let us know your favorite in the comments. Loved this roundup? Share the clam love—pin it on Pinterest for later!