Roman Style Fish Soup (Zuppa di Pesce alla Romana)
Author: Michele Scicolone
Clams with Chorizo, Leeks, Tomato, and White Wine
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Udon Noodles with Chicken, Shellfish, and Vegetables
Author: Shirley Cheng
Scallop Paella
Author: Roberto Treviño
Spaghetti with Red Clam Sauce
Author: Melissa Roberts
Clam and Calamari Seafood Stew with Salsa Verde
Author: Rob Levitt