Clam

This recipe can be prepared in 45 minutes or less.

Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.

Food editor Melissa Roberts-Matar figured out what makes The Harrison's clams so special: the lightness of the coating. That's achieved by draining the buttermilk-soaked clams well and shaking off the excess coating after you dredge the clams. One restaurant touch that we loved was the delicious addition of fried thin lemon rounds and parsley sprigs; another was Joey Campanaro's accompanying Lemon Coriander Aïoli .

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor.

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.

This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.