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"A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy."

Ingredients: dry white wine, extra virgin olive oil...

"This is a family favorite; my sister loves to request it for special occasions. It's a very garlicy, "brothy" sauce that's best sopped up with lots of crusty bread. Traditionally in Italy, this is served over linguine, but we like it with small shells so they can hold more of the sauce. Note: do not add the clams until the very end..."

Ingredients: pepper, minced clams...

"This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago."

Ingredients: clam juice, dried dill...

"I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad"

Ingredients: cracked black pepper, bacon fat...

"My mom makes this everyday with dinner, I love it.

Asari = Littleneck or short neck clam

If you can't find honewort, parsley can be used. (The original recipe calls for honewort - mitsuba, but there isn't such an ingredient on Recipe Zaari)"

Ingredients: fresh parsley, water...

"I came up with this as a way to make a healthier chowder. It's quite thick, but I would not call it "creamy" since there's no cream and very little fat in it."

Ingredients: dried thyme, instant potato flakes...

"If you like DEEEELIIIICIOUS authentic clam chowder...like grandma used to make...then you will LOVE this. I cooked it for my husband & he just couldn't get enough. He is from the east coast & said it brought back fond childhood memories.

For delicious and beauitful presentation serve in a bread bowl."

Ingredients: fresh Italian parsley, white potatoes...

"I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor."

Ingredients: cornmeal, fresh parsley...

"This is one of my favorite ways to eat clams though I also adore good fried clams, steamers and clam chowder. Perhaps I just love clams! I love most seafood though. I first had linguine with red clam sauce at about 12 years of age on a trip to North Conway New Hampshire with my cousin's grandparents. Being a kid who was NOT going to order a..."

Ingredients: pepper, tomatoes with juice...

"I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic.

This is an incredibly quick recipe with a bold flavor and a nice bite."

Ingredients: dried red chilies, garlic...

"Awesome Manhattan Clam Chowder recipe from my mother-in-law. I made it because my brother-in-law is coming into town tonight and I am now worried that my husband is going to finish it off before he arrives!"

Ingredients: clam juice, fresh parsley...

"A delicious, savory biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Bake in individual rolls as directed or in one whole roll, either with or without the sauce."

Ingredients: minced clams, lard, milk...

"According to the cookbook, this delicious recipe is best when made in the morning and served hot at night. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947"

Ingredients: onions, potatoes...

"This delicious dairy free clam chowder is easy to make and has a great southwest twist to it, substitute the flour with 1 teaspoon Guar Gum to make gluten free. Can also be made vegetarian by omitting the bacon. If you prefer spicy you can also add a chopped jalapeno pepper in with the potatoes and onion mixture."

Ingredients: anaheim chilies, clam juice...