Clam

Chilies add a southwestern twist to this traditional chowder.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Mario Batali, star of the Food Network's Molto Mario, is one of the top chefs in New York City, where he owns three restaurants with Joe Bastianich — Babbo, Lupa and Esca. This dish, from Batali's book Simple Italian Food, is served at Lupa.

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

This recipe can be prepared in 45 minutes or less.

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

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.

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

The dinner menu at the Terrace Dining Room in Phoenix includes this elegant selection. Orechiette, which means "little ears," is a small, round pasta that resembles-little ears.

From Il Pastaio, Beverly Hills, California.