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.

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.

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.

Mix together the clams, cream cheese, hot sauce, Worcestershire sauce and scallion whites in a medium bowl. Scoop up some dip with a chip to taste it; adjust the hot sauce and …

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.

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 ...

Manhattan clam chowder is a red soup made with clams, clam juice, potatoes and other vegetables, plus tomato paste and fresh or canned tomatoes. It’s thinner than cream- or milk …

Deselect All. Dough: 1 cup plus 1 tablespoon all-purpose flour, measured with the scoop-and-level method, plus more for dusting. 1 cup plus 1 tablespoon “00” flour, measured with the scoop …

Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, …