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A creamy clam chowder is a great way to artfully use those canned clams. It’s hard to mess chowder up, so if you’re new to chowders and cooking with clams, this recipe could be a great fit for you. It also incorporates cheese and bacon for some added depth of flavor. 6. Cold Clam Salad

CHOWDERS AND STEWS: Minced, chopped, and whole baby clams add a pleasing bite to a bowl of chowder or seafood stew. Some recipes call for a combination of canned and fresh clams, such as in this Manhattan-s tyle chowder.

Cook them simply in the Japanese style by boiling in hot water until shells open, allowing the clams’ natural liquor to meld with the water and create a wonderfully aromatic, clear broth. Serve immediately, topping bowls with lemon peel.

To make sophisticated deviled stuffed clams as an appetizer, remove clams from shells, mince the meat, and pan-saute with diced onion and green bell pepper. Add in crumbled fried bacon, Tabasco, and breadcrumbs, stuffing the mixture back into clam shells to broil until browned.