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 ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

“Several species of laboratory-raised giant clams have been re-seeded in over 50 reefs nationwide, significantly bolstering wild stocks and ensuring their survival for at least another generation,” ...

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 ...

Habitat: There is some overlap in the locations of clams and oysters. Both can live in saltwater or freshwater. However, oysters are more commonly found in saltwater. Another one of their ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

But clams steamed with a couple ounces of tomato sauce is equally great, and depending on your pantry, might be easier to pull off at the last minute. This is a weeknight meal for me because it’s so ...

(Photo/Supplied) “In particular, the discovery of the new-to-New Zealand exotic freshwater clams (Corbicula) in the Waikato River last year means it’s vital people do their bit and follow the ...

Bobby Flay's version of the famous Italian-American seafood stew from Fisherman's Wharf in San Francisco features large pieces (in abundance) of fresh shrimp, snapper, and littleneck clams.