Best Spaghetti with Clams
This is our best version of classic spaghetti with clams, built on simple technique and the right small-but-mighty ingredients. Manila clams are ideal because their small size makes them especially tender, though cockles or the tiniest littlenecks you can find work well, too. We chop half of the clams so their flavor fully seasons the sauce, while the rest stay whole for that unmistakable look of a proper clam pasta. A spoonful or two of fine breadcrumbs gives the sauce body and a handful of coarser toasted crumbs delivers a welcome crunchy finish. And timing matters: the sauce can happily wait for the pasta—but never the other way around.
Clams with White Beans and Pasta
Briny clams, creamy cannellini beans and al dente pasta simmer in a saffron-scented broth brightened with lemon and white wine. Leeks and celery add a bit of vegetal sweetness, while the beans give body without making the dish heavy. Everything cooks in one pot in under 30 minutes, and you can swap in any small pasta shape—think elbows, mini shells, mini farfalle or orzo. It’s a light yet deeply satisfying meal that feels like coastal comfort food.
New England Clam Dip
This easy, crowd-pleasing dip is special to me, as my mom made this often while I was growing up. I prefer to serve this in the summer alongside homemade potato chips or crudités and laden with plenty of fresh dill.
