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"Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad."

Ingredients: clam juice, dried thyme...

"I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get..."

Ingredients: lemons, parsley, garlic cloves...

"This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the..."

Ingredients: crackers, clam juice, quahogs...

"This comes from a Restaurant called Biga. I have never eaten there but came across this recipe which really looks great if you like clams."

Ingredients: dried oregano, garlic, onions...

"Serve up a classic Italian pasta dish with this simple recipe for spaghetti with a tasty clam sauce."

Ingredients: olive oil, parsley...

"Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce."

Ingredients: ground paprika, lemon wedges...

"This is similar to a clambake , but the ingredients are boiled instead of grilled over open coals.Cooking and prep times are apprx."

Ingredients: crab boil, garlic...

"This is actually a very affordable dinner when clams are in season. I prefer using the slightly larger cherrystone clams, but littlenecks are fine too. If using the littlenecks, reduce the cooking time about 1-2 minutes."

Ingredients: dry breadcrumbs, extra virgin olive oil...

"This is a good and easy appetizer to prepare for guests at outdoor BBQ events. This makes 6 appetizer servings or serves 2 as a main dish. Adapted from Barbecued Ribs, Smoked Butts and Other Great Feeds by Jeanne Voltz."

Ingredients: fine dry breadcrumbs, fresh oregano...

"Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and..."

Ingredients: oyster crackers, pepper, dill...

"Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!"

Ingredients: clam juice, quahogs, onions...

"Barbecue Recipes, formerly Patio Recipes revised January, 1985"

Ingredients: lemon juice, clams, butter...

"From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet."

Ingredients: fresh ground black pepper, dry white wine...

"A splash of fino sherry and a smidgen of pesto add a sensational kick to these tomato clams. Serves four as an appetizer or two for a main."

Ingredients: fresh ground black pepper, lemons...