Making New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes ...

Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and pepper to taste. If necessary, add half-and-half to adjust the thickness of the chowder and remove the ...

Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

In the sand flats of South Vietnam’s Mekong Delta, “clams are cut by hand, in the same way they have been for centuries,” said Bart van Olphen and Tom Kime in Fish Tales: Stories & Recipes ...

Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a ...

you'll likely see a couple of different canned clam options, including minced or chopped meat. Chopped clams typically have a more pleasant texture and substance, and so are preferred for mixing ...

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

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 ...