Justin Walker Pen shells are not widely available in the U.S., but the effect is just as good with cherrystone clams, in-shell scallops, or mussels. Finely chopped and combined with a pungent mix ...

Add the fresh clam broth, cubed russet potatoes, and a splash of cream, and let it all simmer together until thick, velvety, and infused with coastal essence.

When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside. In a large, heavy pot, add bacon and render until golden and crispy.

Ingredients 18 large clams (see Note) Rock salt, for serving 115 g salted butter, plus 1½ tablespoons 175 g (6 oz) pancetta, diced 3 garlic cloves, minced 1 large shallot, minced 1 red capsicum ...

Next I tried “linguine with white clam sauce,” described as “one of [the] customers’ first choices” in Carmine’s Family-Style Cookbook. The recipe was simple: Steam 24 littleneck clams ...

Chef Kyle Woodruff, the Executive chef from Catch 31, Salacia and Sky Bar at the Hilton Virginia Beach Oceanfront in Virginia Beach made his Steamed Cherrystone Clam Chowder.