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Spaghetti alle Vongole is a traditional Italian pasta dish that pairs durum wheat pasta, typically spaghetti or linguine, with fresh clams. The dish originated in the Campania region, particularly around Naples, and is a staple of Neapolitan cuisine. The sauce is prepared by cooking the clams in oli...
Fabas con Almejas is a 20th-century seafood and bean dish originating from the Asturias region of northern Spain. It serves as a coastal variation of the traditional meat-based fabada asturiana, substituting clams for pork products like chorizo and morcilla. The dish relies on large white beans, kno...
Fabes con almejas is a traditional seafood and bean stew originating from the northern Spanish principality of Asturias. The core ingredients are large, white local beans known as "fabes" and fresh clams, slow-cooked in a sofrito of olive oil, garlic, onions, and white wine. Unlike the heavier meat-...
Cơm hến is a Vietnamese rice dish associated with Huế and the communities along the Perfume River. It combines rice with small basket clams and commonly includes clam broth, herbs, vegetables, peanuts, sesame, crisp pork skin, fermented shrimp paste, and chili, although preparations vary. Its mixtur...
Clam curry, locally known as Tisrya Masala, is a traditional seafood dish from the coastal Konkan region of Maharashtra, India. The preparation centers on fresh clams, known as tisrya, which are cooked in a rich, spiced gravy made from freshly grated coconut, dried red chilies, and regional spices....
Manhattan clam chowder is a tomato-based variation of traditional clam chowder that gained prominence in New York during the late nineteenth century. Unlike New England clam chowder, which uses milk or cream, this version features a clear broth made with tomatoes, potatoes, onions, and clams. It is...
