Few dishes evoke coastal charm and seaside warmth like clam chowder. This hearty, creamy soup, studded with tender clams and ...

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 ...

The ingredient is the cornerstone for a number of delicious recipes, particularly creamy New England clam chowder. While fresh clams seem like they're the best option for chowder, canned clams can ...

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 ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top ...

And if they’re both fresh and local ... and if not all clams are open, keep checking every 2 minutes until all (or nearly all ...

It can be made with any of the larger varieties of clam, including ... Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water ...

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 ...

In Asia, razor clams are known as bamboo ... Rinse the clam meat under cool, running water, then drain and pat dry with paper towels. Fresh green peppercorns are sold at shops specialising in ...

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 ...