Though clam ... recipes, particularly creamy New England clam chowder. While fresh clams seem like they're the best option for chowder, canned clams can also be the ideal ingredient to use.

The answer largely depends on the intended use of the clams and their salt content. For many recipes, rinsing canned clams isn't de rigueur but helps prevent unforeseen flavors from being present in ...

However, if preparing it yourself is difficult due to time constraints, or if clams are not readily available where you live, canned clam ... enjoy it as is or use it in recipes as an added ...

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

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 clams to it as they pop open. Discard any clams that remain closed.

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 ...

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 ...

Brantley, founder of the popular blog Everyday Maven, is known for her philosophy of "whole food in half the time." Her easy ...

The taste of tender, juicy clams amid a sea of creamy soup is something that we'll always indulge in. Clam chowder is delicious and cozy, although the cost of fresh clams and the work it takes to ...