Stir in the clams and clam juice. Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together.

Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris. Bring a large pot of heavily salted water (it should taste like the sea) to a boil.

Clam dip is one of those old-timey New England dishes that is popular up and down the coast, often made for family gatherings like barbecues or holidays. Every New Englander who knows the dip ...

Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes. Meanwhile, remove the ...

Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack. Mix the garlic and 1/4 cup olive oil in a small bowl.

Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown.

For the fried clams: In a large bowl, whisk together the evaporated milk and hot sauce. Season with salt and pepper. Add the clams. Allow to marinate in the refrigerator for up to an hour.