Paella is a Valencian rice dish that originated in the mid-19th century on the coast of Spain. Here we slowly cook the rice in the concentrated clam juice of the gourmet sea clams and add saffron. Lastly the chopped sea clams, whole ocean clams and shrimp are added to finish off the paella.

Naked Clam Tacos

Everybody has had tacos but have they had naked clam tacos? Use our tender hand shucked super clam strips to fill your favorite taco with protein, and then top it off with your signature fillers. These will leave your customers asking for another.

Mariner's Lasagna

This lasagna is quick to put together, but you wouldn’t know it by the flavor. Just combine the: clams, cheeses, garlic and basil, then layer it with marinara sauce, mozzarella and noodles.

Linguine with Clams

Another version of a classic white clam sauce made with our tender whole ocean clams. Check out our other clam sauce recipes, we have several variations: Clam Sauce with Basil and Convertible Clam Sauce.

Italian Clam Wrap

Wrap up our breaded clam strips, with Caesar dressing, mozzarella, lettuce and tomatoes. This tasty wrap can be ready in less than two minutes!

Hot Wok Clams

This Asian inspired entrée is full of flavor, just sauté clams and vegetables and then serve on top on rice in a radicchio cup. Can you say flavor, protein and healthy too?

Creamy Clam Croquettes

The term croquette comes from the French work to conquer “to crunch”. These creamy clam croquettes were an inspiration from Susan Miller a former student of Johnson and Wales University who came in second place with this recipe in our first creative clam challenge in 2008.

Convertible Clam Sauce

edit + x Clone Element We call this our convertible clam sauce because it can be a classic white clam sauce or if you are in the mood for a red clam sauce just add some diced tomatoes. Check out our other clam sauce recipes, we have several variations: Clam Sauce with Basil, Linguine with Clams or White Clam Sauce.

Clams and Grits

William’s Clam and Grits where a showstopper at the 2008 International Boston Seafood Show. The southern tradition of shrimp and grits no doubt inspired this culinary creation. Clam, grits and bacon make for a winning combination.