Whether served as an appetizer or the star of the meal, these baked stuffed clams are sure to please. This recipe takes little neck clams to a whole new level by pairing their natural brininess ...

(16 oz) frozen or canned, drained 100 g Vietnamese mint (rau ram) chopped 2 yellow onion 200g, sliced lengthwise 2 tbsp ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...

It's the perfect way to serve clams while keeping cooking simple. Hungry for more? Sign up for the free Daily Meal newsletter for delicious recipes, cooking tips, kitchen hacks, and more ...

Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to ...

Add the clams, wine, pepper flakes ... Transfer the packets to a baking sheet and bake until the paper browns lightly, ?5 to 7 minutes. If you have convection, turn it on to help the paper ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...