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 ...

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

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 ...

This pasta dish is particularly delicious with a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

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

A few common varieties are countneck, littleneck, topneck ... The answer to this question is highly recipe specific. Clams and mussels are often used in conjunction in dishes, and can be similarly ...

Little neck and soft shell clams are great for pasta or steamed clams because of their small size and mild flavor. Hard shell and manila clams are great in chowder. Cherrystones are larger and perfect ...

It’s hard to make a clam taste bad. The bivalves ... Stir until the basil wilts, then serve immediately with steamed rice.

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

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 ...

Oysters and clams are two very popular edible mollusks or bivalves. Although they have many similarities between them, there ...

Seafood prices, especially for lobster and oysters, fluctuate daily, but appetizers like the hot crab dip or the chorizo-stuffed littleneck ... clam chowder for $7.50, crab cake for about $17 and ...