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 ...

Homemade tartar sauce is an easy condiment for fried seafood, but the type of relish you use can make or break the flavor, ...

Below, we’ll tell you how to make clam chowder and give you the mussel chowder recipe you didn’t know you needed. If you’re ...

I quickly came to love the presentation and appreciate the flavor of those freshest of clams. But I’d like to introduce you to my solution to the clam quantity situation, my recipe for Linguine alle ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

Grappling with live razor clams is not a job for the squeamish. Squirmy and feisty, they shoot out from both ends of their shell like something out of a bad horror movie, and if properly stored in ...

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 ...

Make Red Lobster Clam Chowder at home with this easy recipe. It tastes so close to the Red Lobster’s version. You can make ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...