In contrast to my White Wine Steamed Manila Clams, this recipe highlights the genuine flavors of the clams themselves. If you're seeking an effortless yet deeply satisfying way to enjoy the pure ...

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

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 ...

Both cook quite quickly and will pop open when fully cooked and ... Know that when looking for them in store, Manila clam shells range in color from white to yellow, brown, or gray, with concentric ...

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

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 ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

It was topped with copious amounts of giant, fresh shrimp; perfectly steamed Manila clams; and a juicy lobster tail ...

Mastering the art of authentic Beijing and Huaiyang cuisines, Blossom Palaces meticulously extracts every bit of sweetness ...

Two-and-a-half pounds of local Manila clams tower above the rim of a hilariously ... Pentley’s “country Italian” cooking offered pastas, from the classic spaghetti and meatballs to rigatoni ...