Clam

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

For best results, buy small clams for this quick and sophisticated recipe.

You can use small manila clams or cherrystones if you can't get cockles. You can also use mussels, but the cooking time will be slightly shorter.

This can be served immediately as a warm salad or made ahead and served chilled.

Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

This recipe can be prepared in 45 minutes or less.

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Active time: 10 min Start to finish: 15 min

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.