Danielle Mahon has been up to her elbows in seafood since opening the Topsail Steamer, a take-out seafood steam pot shop. After launching her first store in North Carolina, she expanded to four ...

Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth ... quickly simmer minced shallots and garlic in olive oil before deglazing the pot with beer. Once ...

And the act of wrangling a giant steamer pot over a roaring propane burner is made bearable by the cooler temps. A traditional Cleveland clambake consists of a cup of chowder, a dozen clams ...

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 ...

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

That’s where Mahon found her concept: a seafood steam pot shop where you take home the ... more Northern, like a clam bake or steamed crabs. “The Northerners really took to that,” she ...

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 ...

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 ...

Back in 1944, John Comella began Chef Comella’s Fish and Clambake Co. to sell one-pot steamed clambakes to Northeast Ohioans. The company, which evolved into Mentor-based Euclid Fish Co ...

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

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 ...

Clambakes are everywhere this time of year in Northeast Ohio. It's a tradition said to have begun in the late 1800s when prosperous Clevelanders traveling regularly by rail to East Coast cities ...