Canned Clams Recipes That Are Budget-Friendly and Delicious

Canned clams pack rich seafood flavor without the fuss of fresh shellfish!

I’ve used them in everything from creamy New England clam chowder to quick linguine with white clam sauce for busy weeknights.

They’re budget-friendly, easy to store, and cook in minutes.

Their briny, slightly sweet taste pairs beautifully with pasta, potatoes, and fresh herbs, adding depth to soups, stews, and seafood casseroles.

Canned clams keep their texture well during cooking, allowing them to hold up in heartier recipes like clam fritters or stuffed clams!

1. Classic New England Clam Chowder

Make a rich, creamy chowder with canned clams for convenience—no flavor lost, just less fuss.

Potatoes give the soup body, and bacon brings a smoky note that works so well with the clams.

Canned clams give you tender pieces and flavorful juice right off the bat, so you save time and still get that authentic New England clam chowder vibe.

A splash of sherry before serving adds a warm depth that balances out the cream and seafood nicely.

2. Linguine with Canned Clams

You get bold flavor fast with canned clams, and you skip the hassle of scrubbing fresh ones.

The clam juice punches up the briny taste, and it all blends together with garlic and white wine.

I like to toss in fresh parsley at the end for a pop of color and a little freshness.

A quick simmer lets the sauce soak into the linguine without turning it mushy.

Toasted breadcrumbs on top add a bit of crunch that plays off the tender clams.

3. Clam Dip with Cream Cheese and Herbs

This creamy dip comes together in minutes with canned clams, bringing a gentle briny flavor that pairs perfectly with cream cheese.

I let the cream cheese soften first—it just makes things easier when mixing in the clams and herbs.

Fresh parsley or chives give it color and a fresh herbal touch to cut through the richness.

Serve with crackers or crisp veggies for a simple, crowd-pleasing appetizer.

If you like a little tang, squeeze in some lemon juice before serving to brighten it up.

4. Clam Omelette

You can whip up a clam omelette in under 15 minutes if you’ve got canned clams handy.

The briny clams really pop against fluffy eggs and a handful of fresh herbs.

I usually drain the clams pretty well—nobody wants a soggy omelette.

Canned clams save you the hassle of cleaning or steaming fresh ones, which, honestly, is a relief on busy mornings.

If you’re craving extra richness, toss in some Parmesan.

5. Spicy Clam Pasta

Make this with canned clams for a quick, seafood-packed meal—no need to fuss with fresh shellfish.

The briny flavor from the clams blends with olive oil and garlic for a simple sauce.

Add a pinch of chili flakes for a little heat to balance out the richness.

I like finishing with fresh parsley for a bright, fresh note.

Spaghetti or linguine both work, but honestly, use whatever pasta’s in the cupboard.

For extra depth, deglaze the pan with a splash of white wine before adding the clams.

6. Clam and Tomato Stew

Canned clams make this stew quick and still give it a rich seafood flavor.

Tomatoes add a fresh, tangy base that works so well with the briny clams.

I like to toss in fresh herbs right before serving for a burst of aroma and color.

Try a splash of white wine for extra depth.

7. Clam-Stuffed Mushrooms

Combine tender canned clams with mushroom caps for a great mix of textures.

The breadcrumbs soak up clam juices, keeping the filling moist and tasty.

I like fresh parsley and a bit of Italian herbs for a nice aroma as they bake.

Go for big mushroom caps—they hold more of that savory clam mixture.

These bake up golden and smell amazing right out of the oven.

8. Clam and Corn Chowder

Sweet corn brings gentle sweetness that works so well with the briny clams.

The creamy base ties everything together without drowning out the seafood.

Canned clams save time and still deliver that rich clam flavor—no steaming required.

I add the corn near the end so it stays crisp and bright.

Sautéing diced onions and bacon before adding broth and clams gives the chowder a smoky, savory boost that plays off the corn’s natural sweetness.

9. Clam Fritters

Canned clams make fritters easy and full of flavor.

You get a briny taste that goes perfectly with the crispy batter.

I like a mix of flour and cornmeal for extra crunch, a bit like New England clam cakes.

Serve them hot with tartar sauce or a squeeze of lemon—simple and so good.

10. Clam Pizza with Garlic and Mozzarella

Canned clams are a great shortcut for pizza—they’re cleaned and ready to go.

You get that briny seafood hit without the hassle of prepping fresh clams.

A garlic base works wonders here, but I keep it light so it doesn’t steal the show.

Fresh mozzarella melts beautifully and pairs well with the salty clams.

Add a sprinkle of oregano before baking if you want extra flavor.

Finishing with a touch of lemon zest brightens up the whole pie.

11. Clam and Spinach Risotto

Slow-cooked arborio rice gives you that creamy risotto texture, and canned clams bring the briny seafood flavor.

Use the clam juice for some of the broth to bump up the seafood notes—no extra steps needed.

Fresh spinach wilts right into the risotto, adding color and a mild earthy taste that keeps things balanced.

A quick squeeze of lemon at the end keeps it tasting bright and fresh.

12. Clam Linguine with Toasted Breadcrumbs

Canned clams make this pasta quick but still packed with briny flavor.

Mix the clam juice with garlic and olive oil for a rich base.

Top with toasted breadcrumbs for a crunchy contrast to the tender linguine.

I like to toast the breadcrumbs with a little garlic for extra aroma.

Fresh parsley at the end brightens it up.

13. Clam and Bacon Pasta

Smoky bacon and briny canned clams make this pasta rich and savory without much work.

You can use the clam liquid in the sauce, or save it for another seafood dish later.

I cook the bacon until it’s just crisp so it adds texture but doesn’t overpower the clams.

A bit of garlic and fresh herbs ties everything together.