Cherrystone Clam Recipes That Delight Every Seafood Lover

Cherrystone clams are a delightful seafood delicacy cherished for their tender texture and briny, ocean-fresh flavor. Whether you’re a seasoned seafood lover or just starting to explore shellfish, cherrystone clams offer a fantastic base for a variety of dishes that range from simple steamed clams to rich, hearty chowders.

Their medium size makes them perfect for cooking quickly while absorbing the flavors of herbs, garlic, and wine beautifully. In this post, we’ll explore several irresistible cherrystone clam recipes that you can easily prepare at home, along with tips on selecting, cleaning, and cooking these gems to perfection.

From classic steamed clams in white wine to a savory clam linguine and even a creamy clam chowder, these recipes highlight the versatility of cherrystone clams. Whether you’re cooking for a casual family dinner or an impressive weekend gathering, these dishes will bring a taste of coastal charm right to your table.

Why You’ll Love This Recipe

Cherrystone clam recipes are beloved for their simplicity, quick preparation time, and the incredible flavor they bring to the table. These clams are hearty enough to stand up to bold spices and rich sauces but delicate enough to not overpower lighter, fresher ingredients.

Their slightly larger size compared to littlenecks makes them perfect for stuffing or incorporating into pasta and chowder.

Additionally, these recipes are great for all levels of home cooks—simple techniques like steaming and sautéing ensure that even beginners can achieve delicious results. Plus, cherrystone clams are packed with protein, omega-3 fatty acids, and essential minerals, making them a nutritious and satisfying choice.

Ingredients

• 2 pounds cherrystone clams, scrubbed and rinsed
• 4 cloves garlic, minced
• 1 cup dry white wine
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh parsley, chopped (about 2 tablespoons)
• 1 lemon, cut into wedges
• Salt and black pepper, to taste
• 4 ounces linguine or spaghetti (optional, for pasta recipe)
• 2 cups clam juice or seafood broth (for chowder)
• 2 medium potatoes, peeled and diced (for chowder)
• 1 cup heavy cream (for chowder)
• 3 strips bacon, cooked and crumbled (optional, for chowder)

Equipment

• Large pot or deep skillet with lid for steaming clams
• Colander for rinsing clams
• Mixing bowls
• Sharp knife and cutting board
• Wooden spoon or spatula
• Large saucepan (for chowder or pasta)
• Strainer (for pasta)
• Measuring cups and spoons
• Serving bowls or plates

Instructions

1. Prepare the clams: Rinse cherrystone clams under cold running water. Scrub the shells with a brush to remove any grit or debris. Discard any clams that are open and do not close when tapped.
2. Steam the clams: In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 3 minutes.
3. Add the wine and clams: Pour in the white wine and bring to a simmer. Add the clams, cover the pot with a lid, and cook for 5-7 minutes until all clams open. Discard any that remain closed.
4. Season and garnish: Stir in red pepper flakes, chopped parsley, salt, and black pepper. Squeeze fresh lemon juice over the clams before serving.
5. Optional clam linguine: Cook linguine according to package instructions. Drain and toss with remaining olive oil, clams, and some of the cooking liquid for a flavorful pasta dish.
6. Clam chowder preparation: In a large saucepan, cook diced bacon until crisp, remove and set aside. Add onion to the bacon fat and sauté until soft. Add potatoes and clam juice, simmer until potatoes are tender.
7. Add clams and cream: Add steamed clams and heavy cream to the pot. Heat gently without boiling. Stir in bacon pieces and season with salt and pepper to taste.
8. Serve warm: Ladle chowder into bowls or serve steamed clams with crusty bread and lemon wedges.

Tips & Variations

Always buy fresh clams from a trusted source and avoid any with cracked or broken shells.

For a spicy kick, add a pinch of cayenne pepper or swap red pepper flakes for chopped fresh chili. If you prefer a garlic butter sauce, melt 4 tablespoons of butter and toss the steamed clams in it with minced garlic and parsley instead of olive oil and wine.

You can also stuff cherrystone clams with a breadcrumb and herb mixture, bake them, and serve as an elegant appetizer. For a lighter dish, try steaming clams with fresh tomatoes and basil, adding a splash of white wine and finishing with a drizzle of extra virgin olive oil.

Nutrition Facts

Serving Suggestions

Serve these cherrystone clam dishes with crusty artisan bread to soak up the flavorful broth. A crisp green salad with a light vinaigrette complements the richness of clam chowder or pasta beautifully.

For drinks, chilled white wine such as Sauvignon Blanc or Pinot Grigio pairs exceptionally well.

For a more festive meal, add a side of roasted vegetables or a simple garlic butter asparagus. Lemon wedges on the side brighten the flavors and add a fresh contrast to the briny clams.

Conclusion

Cherrystone clams are a versatile and delicious ingredient that can elevate any meal with their tender texture and briny, sweet flavor. Whether you’re steaming them simply with garlic and white wine, tossing them into a pasta dish, or simmering them in a creamy chowder, these recipes are sure to impress.

Their quick cooking time and ability to soak up bold flavors make them a favorite for both weeknight dinners and special occasions.

With these recipes and tips, you can confidently prepare cherrystone clams at home and enjoy the taste of the sea with ease. Don’t forget to experiment with different herbs and spices to make these recipes your own.

For more seafood inspiration, check out our Garlic Butter Shrimp, Lemon Herb Baked Salmon, and Classic New England Clam Chowder recipes. Happy cooking!

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