For pasta dishes, Italian-style clams packed in white sauce might be your best bet. Depending on the recipe, you may need to choose between chopped or whole clams. You can also select from ocean ...

Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes. 3. Meanwhile, in a large pot of salted boiling water, ...

Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

Add the pasta to the Swiss chard mixture along with the butter, lemon zest, lemon juice and the 1/2 cup of grated cheese. Add the clams and toss to heat through. Transfer the pasta and broth to ...

And if they’re both fresh and local, even better. The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

This one-pot pasta comes together in minutes, requires zero prep and minimal cleanup. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This weeknight clam pasta comes together ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...