Clams

With shellfish and mildly salty samphire, this dish tastes like the seaside.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.

Delicate clams are the winner in this dish with dollops of rich saffron mayonnaise. Mop everything up with a crispy baguette.

In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.

Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.

The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.