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By VickiC223

Rate this recipe 4.1/5 (49 Votes)
Clam and Shrimp Scampi 1 Picture
Details

  • 1 pound cooked thin spaghetti
  • 50 littleneck clams
  • 1 pound extra large shrimp
  • 2 small cans clams
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 stick butter
  • 3/4 cup white wine
  • 1/3 cup dried parsley
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 12 fresh basil leaves, chopped
  • 1/2 cup grated cheese

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In the mood for some great seafood?! Give this Clam and Shrimp Scampi recipe a try

Top rated Clam recipes

By

Nothing is more soothing and satisfying than a delicious bowl of New England Clam Chowder on a cold wintery day

  • 3 pounds littleneck clams, about 30, scrubbed
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 3 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup all-purpose flour
  • 1 large russet potato, peeled and cut into 1/2-inch cubes
  • 2 cups half-and-half
  • Kosher salt and freshly ground pepper to taste
  • chopped fresh chives, for topping, optional, to taste
4.5/5 (39 Votes)

By

It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread and nothing else

  • Pinch of saffron threads
  • 3/4 cup fish stock or bottled clam juice
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup Albariño or other dry white wine
  • 3 dozen littleneck clams, scrubbed
  • Salt and freshly ground pepper
  • Crusty bread, for serving
4.7/5 (7 Votes)

By

About 10 minutes before serving, drain clams reserving liquid

  • 1 - 10 oz can chopped baby clams
  • 1/4 cup olive oil
  • 4 Tables. butter
  • 2 small garlic cloves, minced
  • 1/2 cup minced parsley
4.5/5 (17 Votes)

By

Clam Chowder from Rhode Island features a delicious clear broth

  • 24 quahog clams (about 8 pounds), scrubbed
  • 5 ounce slab bacon, cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 stalks celery, thinly sliced
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon Worcestershire sauce
  • Freshly ground white pepper
  • Chopped fresh parsley, for topping (optional)
3.9/5 (11 Votes)

By

This delicious Clam Chowder is a classic thick, creamy crowd favorite!

  • 1 carrot, diced
  • 1 medium onion, diced
  • 1 potato, diced
  • 1 stalk of celery, diced
  • 1/2 pound minced bacon
  • 1 stick of butter
  • 3 cloves fresh garlic, minced
  • 1/2 quart (2 cups) clam juice
  • 1 1/2 cups flour
  • 2 cups milk
  • 2 cups cream
  • 2 cups half-and-half
  • 1/2 teaspoons black pepper
  • 1 pound chopped clams (fresh, frozen, or canned)
  • 1/2 teaspoon clam base (optional)
3.7/5 (332 Votes)

By

Directions Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots

  • 4 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots (optional)
  • chicken broth (optional)
  • 4 slices of bacon
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 1 bottle clam juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
4.1/5 (7 Votes)

By

Put the clams in cool/cold salted water for a couple of hours, or more, prior to cooking so that they can eject any...

  • Ingredients per person
  • 10 little neck clams
  • Handful of linguine
  • Tablespoon of extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup of dry white wine
  • 1 1/2 Tablespoons butter
5/5 (2 Votes)

By

This creamy chowder uses canned clams for convenience

  • 2 tablespoons unsalted butter
  • 2 slices smoked bacon, cut into 1/4-inch strips
  • 1 medium onion, finely diced
  • 2 celery stalks, diced into 1/4-inch pieces (reserve tender leaves)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (16 ounce) tub frozen clams
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 2 sprigs fresh thyme
  • 1 pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 lemon
  • Salt and freshly ground black pepper
4.7/5 (22 Votes)

By

IN A LARGE 10 - 12 QUART STOCK POT OR STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER ...

  • 1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
  • 1 1/2 - 50 OUNCE CANS OF WATER
  • 2 LB RED POTATOES DICED
  • 2 LB RED ONIONS DICED
  • 2 STALKS CELERY DICED
  • 2- 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE )
  • 4 TBSP EXTRA VIRGIN OLIVE OIL
  • 4 TBSP MINCED GARLIC
  • 1 TSP PEPPER(MORE TO TASTE )
  • 1 TSP SALT
  • 1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
  • OPTIONAL
  • 2 LB CARROTS DICED OR SLICED
  • 4 TBSP BUTTER
  • 1/3 CUP BROWN SUGAR
4.6/5 (22 Votes)

By

OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MED...

  • 2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
  • 2 LB DICED HAM
  • 2 LB RED ONIONS
  • 2 LB RED POTATOES
  • 2 HEADS CELERY DICED
  • 2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
  • 1 - 50 OUNCE CAMPBELL’S CREAM OF MUSHROOM SOUP
  • 1 - 50 OUNCE CAN OF WATER
  • 4 TBSP EXTRA VIRGIN OLIVE OIL
  • 4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
  • PEPPER TO TASTE
  • OPTIONAL
  • LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
  • THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS
4.5/5 (31 Votes)

By

In a Dutch oven, cook bacon over medium heat until crisp

  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
4.1/5 (40 Votes)

By

1. Place all of the chopped vegetables into a medium-sized sauce pan

  • 1 cup onion, chopped
  • 2 cup potatoes, chopped
  • 1 cup celery, chopped
  • 2 cans chopped clams (6 oz each)
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 quart half-n-half
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • pepper
  • oyster crackers (optional)
4.7/5 (17 Votes)

By

This delicious recipe if from @805foodie

  • 2 tablespoons unsalted butter
  • 2 bay leaves
  • 1/2 medium red onion, minced
  • 2 cloves garlic, minced or smashed between the cutting board and the flat side of the blade of your knife
  • 1/2 of an 8-ounce jar Mezzetta-brand julienne-cut sun-dried tomatoes in oil
  • 1 cup cream (container will say "heavy whipping cream"; or substitute half-and-half)
  • 5 or 6 sprigs fresh thyme
  • 1/4 to 1/2 cup Ventura Limoncello or Ventura Blood Orangecello
  • 1 1/2 to 2 pounds Manila clams
  • Freshly ground black pepper, to taste
  • Juice of 1 lemon
  • Zest or 1 lemon or of 1 blood orange, depending on the type of liqueur you are using
  • Warm baquette or similar bread, for dipping
4.8/5 (4 Votes)

By

This is more of a way to cook clams as an appetizer rather than a true "soup"

  • 2 pounds fresh clams
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 3 cloves garlic, 2 crushed, and 1 for rubbing
  • 1 fresh chili pepper, diced
  • 1 stone from the sea, for flavor, optional*
  • 10 cherry tomatoes, quartered
  • 1 cup white wine
  • Salt
  • Bunch of fresh Italian or flat-leaf parsley, finely chopped
  • 4 slices country bread, toasted and halved
4.8/5 (4 Votes)

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