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 ...
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 ...
It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes ...
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 ...
Razor clams - also called bamboo clams - have sweet, tender meat. In this dish, they're grilled with butter and a little fish sauce, then topped with uni and dried fish roe, which changes the dish ...
Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...