Using canned clams also allows you to choose from a wide range of flavors and varieties, and they're pre-cooked, so there's no concern about undercooking your protein. For instance, a recipe may call ...

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 ...

It was the most requested dish at my restaurant in the Marina, Angeli Mare. Half of the clams are first steamed open and meat removed from the shells. It is then coarsely chopped. All those juices are ...

Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) ...

Simmer until potatoes are tender, about 15 minutes. Meanwhile, in a separate saucepan over medium heat, combine reserved minced clams, littlenecks and half and half. Cover and simmer very gently ...

Add the minced garlic and crushed red pepper ... 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 ...

Tips to keep in mind: Bottled all-natural clam juice can be substituted for the white wine if preferred. For an extra kick of heat, add additional crushed red pepper flakes along with the chopped ...

including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from supermarkets often has an unpleasant metallic taste, so don't use it for this dish, and also resist using a garlic ...