Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to prepare, you should definitely opt for fresh instead of canned clams! The ...

Place the clams directly on the coal – they’ll open ... Garnish with sea herbs ( sea lettuce and fresh shredded dulse). Serve on a bowl filled with sea-salt.

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

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

The ingredient is the cornerstone for a number of delicious recipes, particularly creamy New England clam chowder. While fresh clams seem like they're the best option for chowder, canned clams can ...

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Add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns (fresh or dry), chillies, fish sauce, sugar and salt. Stir-fry for about a minute ...

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 ...

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 ...

Add clam with 1/2 cup of water then quickly put the lid on. Cook for 1-2 minutes, until the clams have opened. Remove from the heat. Reserve the cooking liquid, passing through a tea towel to ...