18 Savory Clam Meat Recipes for Seafood Lovers

Calling all seafood lovers! If you’re craving the briny, buttery goodness of clam meat but tired of the same old recipes, we’ve got you covered. From quick weeknight pastas to cozy chowders and crispy fritters, these 18 savory clam dishes are packed with flavor and easy enough for any home cook. Dive in—your next favorite meal is just a recipe away!

Classic New England Clam Chowder

Zesty and brimming with coastal charm, this Classic New England Clam Chowder is like a warm hug from the ocean. Perfect for those days when you’re craving something hearty yet sophisticated, it’s a creamy, dreamy bowl of comfort that’ll make you feel like a seaside chef extraordinaire.

Ingredients

• 2 cups fresh clams, chopped (include juice)
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 3 tablespoons clarified butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 bay leaf
• 1/2 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Oyster crackers, for serving

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the clarified butter to the bacon fat, then sauté the onion and celery until translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir to create a roux, cooking for 2 minutes to eliminate the raw flour taste.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Add the diced potatoes, bay leaf, and thyme, then bring to a gentle simmer.
5. Reduce heat to low and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Tip: Avoid boiling to prevent the dairy from separating.
6. Stir in the chopped clams and their juice, along with the reserved bacon. Simmer for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.
7. Remove the bay leaf before serving. Tip: For an extra touch of luxury, finish with a drizzle of heavy cream and a sprinkle of fresh thyme.

Just imagine the velvety texture of this chowder, each spoonful bursting with the sweet brininess of clams and the smoky depth of bacon. Serve it in a hollowed-out sourdough loaf for a show-stopping presentation that’s as fun to eat as it is delicious.

Garlic Butter Clam Linguine

Who knew that the secret to turning a mundane Monday into a seafood fiesta was hiding in your pantry all along? This Garlic Butter Clam Linguine is here to prove that with a little garlic, a lot of butter, and some cheeky clams, you’re just 20 minutes away from a dish that’s as easy to make as it is to devour.

Ingredients

• 12 ounces linguine pasta
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 24 littleneck clams, scrubbed
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
4. Remove the lid and stir in the red pepper flakes, heavy cream, and Parmesan cheese. Cook for an additional 2 minutes until the sauce slightly thickens.
5. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Sprinkle with chopped parsley and serve immediately.

Silky linguine tangled in a rich, garlicky sauce with plump clams popping with briny sweetness—this dish is a textural dream. Serve it with a crusty baguette to sop up every last drop of that buttery goodness, or go rogue and pair it with a crisp, chilled glass of the same white wine you cooked with. Cheers to that!

Spicy Thai Clam Curry

Excuse me, but have you ever had a dish that slapped you awake with flavor? That’s our Spicy Thai Clam Curry for you—a vibrant, bold symphony of tastes that dances on your palate like it’s got moves nobody’s seen before.

Ingredients

• 1.5 lbs fresh clams, scrubbed and debearded
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup chicken stock, unsalted
• 1 tbsp clarified butter
• 2 kaffir lime leaves, torn
• 1 Thai chili, thinly sliced
• 1/4 cup Thai basil leaves, loosely packed
• 1 tbsp lime juice, freshly squeezed

Instructions

1. In a large, deep skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the red curry paste to the skillet, stirring constantly to toast the paste until fragrant, about 30 seconds. Tip: Toasting the curry paste unlocks its full aromatic potential.
3. Pour in the coconut milk, whisking vigorously to combine with the curry paste until smooth. Bring to a gentle simmer.
4. Stir in the fish sauce, palm sugar, and chicken stock, ensuring the sugar dissolves completely. Simmer for 5 minutes to meld the flavors.
5. Add the clams and kaffir lime leaves to the skillet, covering immediately. Steam the clams until they open, about 6-8 minutes. Discard any clams that do not open. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
6. Remove from heat. Gently fold in the Thai basil, Thai chili, and lime juice. Tip: Adding the basil off the heat preserves its vibrant color and delicate flavor.

Craving something that’s a textural dream? This curry delivers tender clams bathing in a creamy, spicy broth that’s balanced with a hint of sweetness and acidity. Serve it over steamed jasmine rice or with a side of crusty bread to sop up every last drop of that glorious sauce.

Crispy Fried Clam Fritters

Who knew that the secret to turning a humble clam into a show-stopping snack was a little bit of batter and a whole lot of sizzle? These Crispy Fried Clam Fritters are your ticket to seafood bliss, with a golden crunch that’ll have you reaching for just one more—until you realize you’ve eaten them all.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 1 tbsp clarified butter, melted
• 1 lb fresh clams, shucked and chopped
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, sea salt, and black pepper until fully combined.
2. Add the lightly beaten pasture-raised egg, whole milk, and melted clarified butter to the dry ingredients. Stir until a smooth batter forms, being careful not to overmix.
3. Gently fold the chopped fresh clams into the batter, ensuring they’re evenly distributed throughout.
4. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F over medium-high heat. Use a candy thermometer to monitor the temperature accurately.
5. Using a small ice cream scoop or tablespoon, carefully drop portions of the batter into the hot oil, frying in batches to avoid overcrowding. Each fritter should take about 2-3 minutes to achieve a deep golden brown color.
6. Remove the fritters with a slotted spoon and drain on a wire rack set over a baking sheet, allowing excess oil to drip off. This keeps them crispy, not greasy.
7. Serve immediately while hot, with a side of tartar sauce or a squeeze of fresh lemon for a bright contrast.

Perfectly crispy on the outside and tender within, these fritters boast a briny sweetness that’s irresistibly moreish. Try stacking them high on a platter with a drizzle of spicy aioli for a party appetizer that disappears faster than you can say ‘more, please.’

Clam and Corn Chowder

Zesty and brimming with coastal charm, this Clam and Corn Chowder is like a hug from the sea, with sweet corn playing the role of the cheerful sidekick. It’s the kind of dish that makes you want to don a striped apron and pretend you’re a lighthouse keeper, if only for the duration of dinner.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels
• 1 pound fresh clams, scrubbed and rinsed
• 2 cups heavy cream
• 1 cup clam juice
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the fresh corn kernels and cook for 3 minutes, stirring occasionally, to lightly caramelize the corn.
5. Gently add the scrubbed clams to the pot, followed by the heavy cream and clam juice. Bring the mixture to a gentle simmer, not a boil, to prevent the cream from curdling.
6. Reduce the heat to low and let the chowder simmer for 10 minutes, or until the clams have opened. Discard any clams that remain closed.
7. Season the chowder with fresh thyme leaves, salt, and freshly ground black pepper to taste. Remember, the clam juice adds saltiness, so taste before adding more salt.
8. Ladle the chowder into bowls and garnish with chopped fresh parsley for a pop of color and freshness.

Ah, the final product is a creamy, dreamy bowl of comfort with the perfect balance of sweet corn and briny clams. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of crispy bacon bits for a smoky contrast.

Clam-Stuffed Mushrooms

These clam-stuffed mushrooms are the little bites of joy your party platter has been dreaming of. Packed with flavor and a dash of seaside charm, they’re sure to disappear faster than you can say ‘more please!’

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/4 cup clarified butter
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped reserved mushroom stems
• 1 (6.5 oz) can minced clams, drained
• 1/4 cup dry white wine
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a skillet over medium heat, melt the clarified butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the chopped mushroom stems to the skillet, cooking until softened, approximately 4 minutes.
4. Stir in the minced clams and white wine, simmering until the liquid is nearly evaporated, about 5 minutes. Tip: This concentrates the flavors, so don’t rush it!
5. Remove from heat and mix in the panko, Parmesan, salt, pepper, and parsley until well combined.
6. Generously fill each mushroom cap with the clam mixture, pressing lightly to adhere. Tip: A small spoon or melon baller works wonders for this step.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes.

How these little gems turn out is nothing short of magical—crispy on top, tender underneath, with a briny, cheesy filling that’s utterly addictive. Serve them atop a bed of rock salt for a dramatic presentation that’ll have your guests swooning.

Clam and Bacon Pizza

Dare to dive into a pizza that’s a salty, smoky symphony of flavors? Our Clam and Bacon Pizza is here to shake up your pizza night with a briny, crispy twist that’ll have you reaching for slice after slice.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup clam juice, reserved from canned clams
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 cup whole milk mozzarella, shredded
• 1/2 cup Pecorino Romano, grated
• 1/2 lb bacon, cooked until crisp and crumbled
• 1 can (6.5 oz) chopped clams, drained
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp extra virgin olive oil
• Cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 30 minutes to ensure it’s scorching hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. For a perfect crust, avoid using a rolling pin and let gravity help you stretch it by hand.
3. Transfer the dough to a cornmeal-dusted pizza peel or inverted baking sheet to prevent sticking.
4. In a small saucepan over medium heat, combine clam juice, heavy cream, and garlic. Simmer until reduced by half, about 5 minutes, stirring occasionally.
5. Spread the reduced cream mixture evenly over the dough, leaving a 1/2-inch border for the crust.
6. Sprinkle mozzarella and Pecorino Romano cheeses over the sauce, followed by the crumbled bacon and drained clams.
7. Slide the pizza onto the preheated stone or steel and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and drizzle with olive oil, then sprinkle with fresh parsley for a burst of color and freshness.

Yield to the irresistible combination of crispy bacon and tender clams atop a creamy, garlicky base. The contrast of textures and flavors makes this pizza a standout, perfect for serving with a crisp, chilled white wine to cut through the richness.

Clam Meat Paella

Feast your eyes on this clam meat paella, a dish that’s as fun to make as it is to devour, proving that seafood and rice can indeed live in perfect harmony. With a splash of color and a dash of drama, this recipe is your ticket to a culinary fiesta that’ll have your taste buds dancing the flamenco.

Ingredients

• 2 cups Bomba rice
• 1 lb fresh clam meat, cleaned
• 4 cups seafood stock, heated
• 1/2 cup extra virgin olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 tsp smoked paprika
• 1 pinch saffron threads, crushed
• 1/2 cup dry white wine
• 1/4 cup flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges
• Sea salt, to season

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic and julienned red bell pepper, cooking for another 3 minutes until softened.
4. Stir in the smoked paprika and crushed saffron threads, toasting for 1 minute to release their aromas.
5. Pour in the Bomba rice, stirring to coat each grain in the oil and spice mixture, about 2 minutes.
6. Deglaze the pan with the dry white wine, allowing it to reduce by half, roughly 2 minutes.
7. Add the heated seafood stock and season with sea salt, bringing the mixture to a gentle boil.
8. Arrange the cleaned clam meat evenly over the rice, then reduce the heat to low and simmer uncovered for 20 minutes, or until the rice is al dente and the liquid is absorbed.
9. Sprinkle the chopped parsley over the top and serve with lemon wedges on the side for a bright, citrusy finish.

Now, this paella isn’t just a meal; it’s a masterpiece. The rice should be perfectly separate, each grain a tiny vessel of flavor, while the clams offer a tender, briny contrast. Serve it straight from the pan for that authentic, shareable experience, or plate it up with a side of crusty bread to sop up every last bit of that saffron-infused broth.

Clam and Chorizo Stew

Picture this: a bowl so vibrant it could double as your kitchen’s new centerpiece, brimming with the kind of flavors that make you forget about your day. That’s what happens when clams and chorizo decide to throw a party in your pot.

Ingredients

• 1 lb fresh littleneck clams, scrubbed
• 8 oz Spanish chorizo, diced into 1/4-inch pieces
• 1 cup dry white wine
• 2 cups fish stock
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/4 cup flat-leaf parsley, finely chopped
• 1 loaf crusty bread, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced chorizo and cook until lightly browned and oils are released, approximately 5 minutes. Tip: Resist the urge to stir too often; letting the chorizo sit ensures a better sear.
3. Stir in onion and garlic, cooking until translucent, about 4 minutes. Tip: A pinch of salt here speeds up the sweating process.
4. Sprinkle smoked paprika and red pepper flakes over the mixture, stirring to coat evenly, 30 seconds.
5. Pour in white wine, scraping the bottom to deglaze, and simmer until reduced by half, about 3 minutes.
6. Add fish stock and bring to a gentle boil, then reduce heat to maintain a simmer.
7. Gently add clams, cover, and cook until they open, about 6-8 minutes. Discard any unopened clams. Tip: Overcrowding the pot can lead to uneven cooking, so work in batches if necessary.
8. Stir in parsley just before serving.

Kick back and savor the stew’s briny depth paired with the chorizo’s smoky spice, best sopped up with a chunk of crusty bread. It’s a dish that proves simplicity and bold flavors can share the same bowl—happily.

Clam Ceviche with Lime and Cilantro

Alright, let’s dive into the ocean of flavors with this zesty, tangy, and utterly refreshing clam ceviche that’s about to become your summer obsession. A dish so vibrant, it’ll make your taste buds do a happy dance, and trust me, you’ll want to invite everyone to the party.

Ingredients

• 1 pound fresh clams, shucked and finely chopped
• 1/2 cup freshly squeezed lime juice
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 avocado, diced
• Tortilla chips, for serving

Instructions

1. In a large glass bowl, combine the chopped clams and lime juice, ensuring the clams are fully submerged. Cover and refrigerate for 30 minutes to allow the clams to ‘cook’ in the lime juice’s acidity.
2. After marinating, drain half of the lime juice from the bowl, reserving it for adjusting the dish’s acidity later if needed.
3. Add the red onion, cilantro, jalapeño, sea salt, and black pepper to the clams. Gently toss to combine, ensuring the ingredients are evenly distributed.
4. Fold in the diced avocado carefully to avoid mashing it, aiming for chunks that add creaminess to each bite.
5. Taste and adjust seasoning with additional salt, pepper, or reserved lime juice as desired.
6. Serve immediately with tortilla chips for scooping, or let it sit for an additional 10 minutes for the flavors to meld even further.

Now, this clam ceviche is a symphony of textures—creamy avocado, tender clams, and a crunch from the chips—all harmonized by the bright acidity of lime. Not only does it scream summer, but it’s also a showstopper when served in martini glasses for that extra flair.

Clam Meat Risotto with Parmesan

So, you’ve decided to dive into the luxurious world of risotto, and not just any risotto—we’re talking about a clam meat risotto that’s about to make your taste buds do a happy dance. This dish is the perfect marriage of the ocean’s briny bounty and the creamy, dreamy texture of perfectly cooked arborio rice, all hugged by a blanket of parmesan.

Ingredients

• 1 cup arborio rice
• 2 tbsp clarified butter
• 1/2 cup dry white wine
• 4 cups clam juice, warmed
• 1 lb fresh clam meat, chopped
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp fresh parsley, finely chopped
• Salt to taste

Instructions

1. In a large skillet, heat the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the arborio rice to the skillet, stirring constantly to coat each grain in butter, for about 1 minute.
3. Pour in the white wine, stirring continuously until the liquid is fully absorbed, about 3 minutes.
4. Begin adding the warmed clam juice, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is al dente and the mixture is creamy, fold in the chopped clam meat and heavy cream, cooking for an additional 2 minutes.
6. Remove from heat and stir in the parmesan cheese and parsley. Season with salt to taste.
7. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Oh, the creamy texture of this risotto is nothing short of divine, with the tender clam meat adding a delightful chewiness. Serve it in a warm bowl with a sprinkle of extra parmesan and a side of crusty bread to sop up every last bit of that creamy goodness.

Clam Meat Tacos with Avocado Salsa

Now, let’s taco ’bout a dish that’s about to make your taste buds do the cha-cha! Clam Meat Tacos with Avocado Salsa are here to turn your taco Tuesday into a fiesta of flavors that’s anything but basic.

Ingredients

• 1 lb fresh clam meat, finely chopped
• 2 ripe avocados, diced
• 1/4 cup red onion, finely minced
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 8 small corn tortillas
• 2 tbsp clarified butter
• 1/2 cup crumbled queso fresco

Instructions

1. In a medium bowl, combine the diced avocados, minced red onion, diced jalapeño, chopped cilantro, lime juice, sea salt, and black pepper to make the avocado salsa. Gently fold to mix, ensuring the avocados remain chunky.
2. Heat a large skillet over medium-high heat and add the clarified butter. Once the butter is shimmering, add the finely chopped clam meat. Sauté for 3-4 minutes, until the clams are just opaque and tender. Tip: Avoid overcooking to keep the clams succulent.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred. Tip: Keep them warm by wrapping in a clean kitchen towel.
4. Assemble the tacos by dividing the sautéed clam meat among the warmed tortillas. Top each with a generous spoonful of avocado salsa and a sprinkle of crumbled queso fresco.
5. Serve immediately, garnished with additional cilantro if desired. Tip: For an extra kick, serve with lime wedges on the side.

Absolutely divine! The creamy avocado salsa perfectly complements the tender, briny clams, while the queso fresco adds a delightful salty crunch. Try serving these tacos with a chilled margarita for the ultimate seaside-inspired feast.

Clam and Shrimp Scampi

Now, let’s dive into a dish that’s as fun to make as it is to devour—Clam and Shrimp Scampi. This seafood extravaganza is your ticket to impressing dinner guests or treating yourself to a luxurious meal without the fuss. And yes, it’s perfectly acceptable to whisper sweet nothings to your shrimp as they sizzle.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb littleneck clams, scrubbed
• 4 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 tsp red pepper flakes
• 8 oz linguine
• Sea salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, heat clarified butter over medium heat until shimmering. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Increase heat to medium-high, add shrimp, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add clams and white wine. Cover and steam until clams open, about 5 minutes. Discard any unopened clams.
5. Return shrimp to the skillet, add lemon juice and parsley, tossing to combine. Cook for an additional minute to meld flavors.
6. Gently fold in cooked linguine until evenly coated with the sauce. Season with sea salt if needed.

Absolutely divine, this Clam and Shrimp Scampi boasts a symphony of textures—from the tender shrimp to the briny clams, all hugged by silky linguine. Serve it with a crusty baguette to sop up every last drop of that garlicky, buttery sauce, because let’s be real, you’ll want to.

Clam Meat Dumplings in Broth

Mmm, imagine diving into a bowl of something so comforting yet sophisticated, it’s like a hug from the sea itself. These Clam Meat Dumplings in Broth are your next culinary adventure, blending the briny sweetness of clams with the tender embrace of homemade dumplings, all swimming in a soul-warming broth.

Ingredients

• 1 cup fresh clam meat, finely chopped
• 2 cups all-purpose flour, sifted
• 1/2 cup water, ice-cold
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 4 cups homemade chicken broth, simmering
• 1 tsp sea salt, finely ground
• 1/2 tsp white pepper, freshly ground
• 2 tbsp fresh chives, finely chopped

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour and ice-cold water to form a smooth dough. Rest for 30 minutes under a damp cloth to hydrate.
2. While dough rests, sauté finely chopped clam meat in clarified butter over medium heat until just opaque, about 2 minutes. Cool slightly.
3. Roll rested dough to 1/8-inch thickness on a floured surface. Cut into 2-inch circles using a round cutter.
4. Place a teaspoon of clam mixture in the center of each dough circle. Fold and seal edges with a fork, ensuring no air pockets.
5. Bring homemade chicken broth to a gentle simmer in a large pot. Carefully add dumplings, cooking until they float to the surface, about 3-4 minutes.
6. Gently stir in lightly beaten pasture-raised eggs to create silky ribbons in the broth. Season with sea salt and white pepper.
7. Ladle into bowls, garnishing with fresh chives. Serve immediately.

These dumplings offer a delightful contrast of textures, from the tender bite of the dumpling skin to the juicy burst of clam meat inside. The broth, enriched with egg ribbons, is both light and luxurious. For an extra touch of elegance, serve with a side of crusty artisan bread to soak up every last drop.

Clam Meat Fried Rice with Vegetables

Today’s the day we ditch the takeout menus and whip up something that’ll make your taste buds do a happy dance—Clam Meat Fried Rice with Vegetables. Trust me, this dish is so good, it’ll have you questioning why you ever settled for less.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1/2 lb fresh clam meat, rinsed and patted dry
• 2 tbsp clarified butter
• 1/2 cup carrots, finely diced
• 1/2 cup peas
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Toss in the clam meat, stirring frequently for 2 minutes until just opaque. Remove and set aside.
4. In the same wok, pour the beaten eggs, scrambling quickly until just set, about 1 minute. Remove and set aside with the clams.
5. Add a bit more clarified butter if needed, then sauté carrots and peas for 3 minutes until slightly tender.
6. Increase heat to high, add the cooled jasmine rice, breaking up any clumps with the back of a spoon.
7. Drizzle soy sauce and oyster sauce over the rice, tossing to ensure even coating and a uniform color.
8. Return the clams and eggs to the wok, sprinkling white pepper throughout, and stir-fry for another 2 minutes.
9. Garnish with green onions, giving one final toss to integrate.

Ready to plate up? This fried rice boasts a symphony of textures—from the tender clams to the crisp veggies—all harmonized by the rich, umami-packed sauces. Serve it in a hollowed-out pineapple for a tropical twist that’s sure to impress.

Conclusion

With 18 delicious ways to enjoy clam meat, this roundup is a seafood lover’s dream! Whether you’re craving classic chowder or something new, there’s a recipe here for every taste. Give one a try, then let us know your favorite in the comments. Loved this list? Share it with fellow foodies on Pinterest—happy cooking!