Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  12 grape tomatoes
  
  


• 
  
  1/2 cup thinly sliced fennel
  
  


• 
  
  3 medium cloves garlic, thinly sliced
  
  


• 
  
  1 cup thinly sliced escarole leaves
  
  


• 
  
  1 Tbs. amontillado sherry
  
  


• 
  
  1 cup fish broth or bottled clam juice
  
  


• 
  
  16 littleneck clams, scrubbed
  
  


• 
  
  16 mussels, debearded and scrubbed
  
  


• 
  
  6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
  
  


• 
  
  1 cup thinly sliced kale leaves
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup fresh flat-leaf parsley; more for garnish
  
  


• 
  
  1/2 tsp. fresh rosemary, minced
  
  


• 
  
  Finely grated zest of half a lemon (2 tsp.)
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Classic Clams Casino

This iconic-bacon topped appetizer takes only about 30 minutes to make and would be an elegant starter for a dinner party.

• 
  
  12 hard-shell clams (littlenecks or cherrystones), scrubbed
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped red bell pepper
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  1/4 cup dry white wine or vermouth
  
  


• 
  
  1/2 cup coarse fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 slices bacon, sliced crosswise 1/4 inch thick
  
  


• 
  
  Lemon wedges, for serving
  
  

Tip:

There are three sizes of hard-shell clams: Chowder clams are the largest, then cherrystones, followed by littlenecks. Stick with cherrystones or littlenecks for these recipes because they’re small enough to eat whole in one bite.

Position a rack in the center of the oven and heat the broiler on high.

Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.

When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.

Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.)

Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving.

Simple Seafood Stew

It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew contains plenty of both. Serving some crusty bread with this dish for mopping up the broth is simply nonnegotiable.

• 
  
  12 jumbo shrimp (21 to 25 per lb.), peeled (reserve the shells) and deveined
  
  


• 
  
  1 clove garlic, smashed and peeled, plus 1 Tbs. finely chopped
  
  


• 
  
  4 large sprigs fresh parsley, plus 1/4 cup chopped
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, more to taste
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/4 cup finely chopped shallot
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 dozen small littleneck clams, scrubbed
  
  


• 
  
  1 lb. mussels, scrubbed and debearded
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large ripe tomato, seeded and diced
  
  


• 
  
  8 large sea scallops, side muscle removed, halved horizontally
  
  

In a 5- to 6-quart pot, toast the shrimp shells and the garlic clove over medium-high heat, stirring, until the shells turn pink, 1 to 2 minutes. Add the parsley sprigs and 2 cups water, bring to a boil, then boil for 3 minutes. Strain the broth into a bowl and reserve.

Heat the butter and olive oil in the cleaned pot over medium heat until the butter is melted. Add the chopped garlic and the shallot and cook, stirring, until the garlic is fragrant, about 1 minute. Add the wine and the reserved shrimp broth and bring to a boil over high heat.

Add the clams and mussels and cook, covered, until the mussels start to open, about 4 minutes. As they open, transfer them with a slotted spoon to a large, wide serving bowl or 4 large individual bowls. Continue to cook the clams, stirring occasionally, until they start to open, about 2 minutes more. Transfer them to the serving bowl. (Discard any clams or mussels that don’t open after 8 minutes.) Sprinkle with half of the chopped parsley.

Reduce the heat to medium and season the broth with salt and pepper to taste. Add the tomato, scallops, and shrimp to the broth, cover, and cook until the shrimp turn pink and the scallops are opaque, about 2 minutes. Transfer the shrimp, scallops, and broth to the bowl and sprinkle with the remaining chopped parsley.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Grilled Mussels, Clams, and Oysters

  Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled mussels, clams, and oysters with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

• 
  
  30 fresh mussels, clams, or oysters in the shell
  
  

Scrub the shellfish with a stiff brush under cool running water. If the mussels have beards, pull them off. Pat dry.

Prepare a medium-high gas or charcoal fire. When the grill is ready, set the shellfish directly on the cooking grate (oysters cupped side down). Grill until the shells pop open, the meat is plump, and the juices are boiling and sizzling in the shell, 3 to 7 minutes for mussels, 6 to 10 minutes for clams, and 4 to 6 minutes for oysters; there’s no need to turn the shellfish. (Cooking times can vary widely, because the larger the shellfish, the longer it will take to cook; on the other hand, the fresher it is, the shorter the cooking time.) Remove the shellfish as they finish cooking, protecting your hands with tongs or hot pads. Discard any that don’t open. Serve on the half shell with the dipping sauce of your choice.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

New England Clambake

Instead of digging a sand pit, fire up your kettle grill to steam a party's worth of lobsters, clams, mussels, corn and potatoes.

• 
  
  2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
  
  


• 
  
  1 lb. mussels
  
  


• 
  
  1-1/2 lb. small new potatoes
  
  


• 
  
  4 skinless, boneless chicken breast halves
  
  


• 
  
  4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
  
  


• 
  
  4 live lobsters (about 1 lb. each)
  
  


• 
  
  4 ears corn, husks and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 lb. unsalted butter
  
  

Tip:

To build the fire, you'll also need 20 to 25 lb. of  hardwood lump charcoal, 50 lb. of seasoned hardwood chunks, and a 5-gallon bucket of fresh rockweed seaweed.

Prep the ingredients

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth.

Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth.

Bring a large pot of salted water to a boil over high heat, and cook the potatoes until almost tender, about 5 minutes. Drain.

Build the fire and prep the grill

Start with a clean grill kettle, with all the air vents open. Using a chimney-style grill starter, light about a gallon of charcoal. When the coals are glowing evenly, dump them into the grill and spread them to form the first layer.

Next, add a layer of hardwood chunks, let them burn down until nearly reduced to coals, and then add another layer of hardwood. Depending on the type of wood, it takes about 15 to 25 minutes for each layer to burn down.

Add one more layer of charcoal to the fire. Once these coals are glowing briskly, spread the fire evenly, and put the grill's grid in place.

When 90% of the charcoal has turned either ashen white or luminous red, brush the chicken breasts with olive oil, season them with salt and pepper, and briefly grill them to create grill marks on each side (about 3 minutes per side).

Prick the sausages with a fork and grill briefly to brown, about 3 minutes. Set the chicken and sausages aside.

Crimp and fold the aluminum foil into a disk that's slightly smaller thanthe diameter of the grill. Be sure to leave about 2 inches around the perimeter of the disk so heat can circulate up and around the food.

Layer th e shellfish on the grill

Spread a 2-inch layer of seaweed on the foil disk, being careful to leave a 1-inch gap around the perimeter. Lay the lobsters on their backs on the seaweed bed, keeping them close together and taking up no more than one-third of the surface area of the seaweed. Put the clam and mussel bundles on the seaweed, opening side up, and flatten the bundles slightly. Quickly arrange the chicken, sausages, corn and potatoes around the shellfish as space allows. Cover the food with a 1-inch layer of seaweed, being careful to leave a 1-inch gap around the edge.

Cover the grill and leave the vents open. Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep it warm for dipping.

Check for doneness and serve

Uncover the grill, tilting the lid away from you to avoid steam burns. With a pair of long tongs, peel back the seaweed to uncover one lobster. Look for a uniform red color and pull on one antenna near the mouth; if the lobster is cooked through, the antenna will detach easily. If the lobsters are done, check the clams and mussels: their shells will be fully opened when done. Cut the packages open with a pair of scissors. Check the chicken and sausages with an instant-read thermometer; it should read 160 to 165°F

Arrange the food on large platters, spoon the melted butter into individual serving dishes and let your guests help themselves.

Pasta with Clams, Broccoli Raab, and Chile

Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

• 
  
  12 oz. thin spaghetti
  
  


• 
  
  1 large bunch broccoli raab, trimmed and sliced crosswise into 1-in. pieces
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium garlic cloves, smashed and peeled
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 cup bottled clam juice
  
  


• 
  
  3 lb. Manila clams, well-rinsed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

In an 8-quart pot, bring about 5-1/2 quarts of well-salted water to a boil. Add the spaghetti to the boiling water and cook until almost tender, about 3 minutes. Add the broccoli raab and cook until the pasta is al dente and the broccoli raab is crisp-tender, about 2 minutes.

Meanwhile, in a heavy-duty 6-quart pot, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the clam juice and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Reserving 1/2 cup of the pasta cooking water, drain the pasta and broccoli raab and add them to the clam pot. Toss well and season to taste with salt and pepper. Drizzle with the remaining 3 Tbs. of oil and add pasta water to moisten, if needed. Sprinkle with the parsley and serve.

Classic Manhattan Clam Chowder

This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.

• 
  
  2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large yellow onion, finely diced (1-1/2 cups)
  
  


• 
  
  1 large carrot, peeled and finely diced (about 3/4 cup)
  
  


• 
  
  2 ribs celery, finely diced (about 1/2 cup)
  
  


• 
  
  1 leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup)
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)
  
  


• 
  
  1 clove garlic, minced (1 tsp.)
  
  


• 
  
  1 (14.5-oz.) can diced tomatoes, with juice
  
  


• 
  
  1 (10.75-oz.) can tomato purée
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1 lb. russet potatoes, peeled and cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  3-1/2 cups Fish Stock or 2 (14-oz.) cans clam juice
  
  


• 
  
  2 (10-oz.) cans baby clams in juice
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  1 tsp. freshly ground black pepper
  
  


• 
  
  5 dashes Tabasco sauce, or to taste
  
  


• 
  
  3 dashes Worcestershire sauce, or to taste
  
  

Place a medium (6- to 8-quart), heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown in spots, lower the heat to medium and continue to cook until most of the fat has been rendered and the bacon is almost crisp, about 4 minutes.


Add the vegetable oil, onions, carrots, celery, leeks, and green bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes. Add the garlic and sauté for another 2 minutes.


Add the diced and puréed tomatoes, bay leaf, thyme, and potatoes.


Add the stock or clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.


Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes.


Ladle into bowls and serve with crusty bread or crackers.

Pasta with Clams, Broccoli Raab, and Chile

Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

• 
  
  12 oz. thin spaghetti
  
  


• 
  
  1 large bunch broccoli raab, trimmed and sliced crosswise into 1-in. pieces
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium garlic cloves, smashed and peeled
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 cup bottled clam juice
  
  


• 
  
  3 lb. Manila clams, well-rinsed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

In an 8-quart pot, bring about 5-1/2 quarts of well-salted water to a boil. Add the spaghetti to the boiling water and cook until almost tender, about 3 minutes. Add the broccoli raab and cook until the pasta is al dente and the broccoli raab is crisp-tender, about 2 minutes.

Meanwhile, in a heavy-duty 6-quart pot, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the clam juice and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Reserving 1/2 cup of the pasta cooking water, drain the pasta and broccoli raab and add them to the clam pot. Toss well and season to taste with salt and pepper. Drizzle with the remaining 3 Tbs. of oil and add pasta water to moisten, if needed. Sprinkle with the parsley and serve.

Linguine with Clam Sauce

Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest. 

• 
  
  24 littleneck clams
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)
  
  


• 
  
  Freshly ground black pepper
  
  

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.

Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.

While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.

Taste for salt and add a large grind of black pepper. Serve immediately, garnished with the parsley leaves.

Manila Clams with North African Spices

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, thinly sliced
  
  


• 
  
  1 tsp. sweet smoked paprika
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  A generous 1/8 tsp. cayenne
  
  


• 
  
  2/3 cup dry white wine
  
  


• 
  
  2 lb. Manila clams, well rinsed
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. chopped fresh flat-leaf parsley
  
  

Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.

Classic Clams Casino

This iconic-bacon topped appetizer takes only about 30 minutes to make and would be an elegant starter for a dinner party.

• 
  
  12 hard-shell clams (littlenecks or cherrystones), scrubbed
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped red bell pepper
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  1/4 cup dry white wine or vermouth
  
  


• 
  
  1/2 cup coarse fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 slices bacon, sliced crosswise 1/4 inch thick
  
  


• 
  
  Lemon wedges, for serving
  
  

Tip:

There are three sizes of hard-shell clams: Chowder clams are the largest, then cherrystones, followed by littlenecks. Stick with cherrystones or littlenecks for these recipes because they’re small enough to eat whole in one bite.

Position a rack in the center of the oven and heat the broiler on high.

Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.

When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.

Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.)

Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving.