Clam

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

This clam chowder has been an American classic since the early 1800s, and it’s easy to see why. Cream—strike one! White potatoes—strike two! Bacon—should be strike three, you’re out! Here’s the good news: By replacing whole milk and cream with skim milk and yogurt, I had a calorie deficit—which I used to include some bacon.

The heat of poblano chiles can vary dramatically. Season to taste by adjusting the amount of crushed red pepper before adding the clams.

New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as "Manhattan clam chowder" they're overlooking the fact that their own Rhode Islanders also add tomatoes to clam chowder. And let's not forget about the hundreds of ethnic cuisines around the world that combine tomatoes with shellfish in soups and stews. Unlike the New England purists, we just don't find an intrinsic problem with clams and tomatoes. We do find, however, that most Manhattan clam chowder served in restaurants is positively awful: thin, unclammy, often tasting like vegetable soup out of a can with a few canned clams thrown in. Try the following recipe, and you'll see how good this soup can be.

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)

This is essentially a clam chowder but one that is less soupy, more colorful, and more “clammy” than most. The departures from American tradition include a strong whiff of garlic and a bright green puree of parsley.

The stew is perked up with an Italian-style salsa verde, a mixture of chopped fresh herbs and olive oil. Have the bass filleted at the fish counter. You'll need the bones, skin, and head to make the stock, so be sure to request that those parts be saved for you. You may want to consider toasting more bread to sop up all the flavorful broth.

This exotic dish is cooked on the grill (in a disposable pan), so there's very little cleanup.

Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, they’re the foundation of a very easy yet very flavorful pasta sauce.

Wake up your taste buds with this lowfat recipe. It is sure to satisfy — and provide a spicy kick!

Geung Chung Jing Hin Editor's note: This recipe is reprinted from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo. Clams are the fruit of the sea that represent prosperity and are, to be sure, permissible to be eaten by observant Buddhists, including nuns.

The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.

A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.

A bit of Spanish chorizo goes a long way, lending another dimension to a skillet full of mouthwatering clams and potatoes.

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.