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 ...

Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to ...

Meet the new owners of the award-winning seafood restaurant tucked away in Miners Plaza between Old McGregor Boulevard and ...

The clam flavor is pure and fresh and loaded with a hearty blend of celery, carrots, tomato puree and on the table before you know it. For the latest in comfort food innovations this winter season ...

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 southeast Asian ingredients. If you can't find ...

Energy expenditure, food intake, activity and body temperature are measured in mice using the CLAMS instrumentation system located in the MMRU in the CNRC. Each experiment is individually designed to ...

Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl.

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...

It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes ...

Cover and simmer for 50 minutes. Finally, just before serving, add the clams and parsley, mixing well, and cook for a further five minutes or until the clams have opened. Discard any that don't open.