Turn the heat to medium-high and steam the clams for about five minutes, or until they're done. When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve ...

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 case of mussels and clams, you can stretch your dollar even further by pairing the shellfishes' small amount of meat with filling carbs like pasta, fries, and bread, soaked up with a flavorful ...

Those who follow the ebbs and flows — or, perhaps I should say, the roller coaster ride — of restaurant trends here in the ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

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Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

This time, we'll saute and steam frozen clams with cabbage and snap peas. Taking advantage of the natural saltiness of the clams, we've kept the seasoning simple. After cooking with sake and water ...

OCEAN CITY, N.J. — Danielle Mahon has been up to her elbows in seafood since opening the Topsail Steamer, a take-out seafood ...

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 ...

Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three ...