Rinse the clams quickly in cold running water. Place in a pan with a tight fitting lid and steam for 2 minutes until opened; discard any that do not open. Heat a wok or large frying pan until ...

These fried stuffed clams are good as a main course, but also can be served with drinks as finger food. They don't really need a dipping sauce, but if you like, serve the clams with finely ...

This New England institution churns out all manner of crispy delicacies, but it’s the fresh clam bellies plump, briny, and fried to perfection that keep crowds of tourists and locals alike in ...

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 ...

Whether they started out canned or fresh, fried clams are one of the easiest appetizers out there and a fun way to do a ...

except it's filled with whole belly clams or clam strips, which are breaded and fried, and served with tartar sauce, black pepper, and other flourishes like mayonnaise, relish, or lemon wedges.

Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure. For the egg-fried rice, cook the rice according to ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

If you have a "beer belly," you are not alone ... the food on hand is often fattening fare like pizza, wings, and other fried foods. When you take in more calories than you burn, the excess ...

Claude the Claw is the signature item at their East Coast fried chicken hot spot. It's a crave-worthy sandwich filled with an entire chicken quarter (thigh and drumstick) you might find in any ...