Here is a shortcut version. I used little neck clams, but Quahog (large hard shell) clams or cherrystone clams can be used. HELPFUL HINTS: To wash clams scrub shells under cold running water. Tap any ...

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.

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 ...

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 ...

Little neck and soft shell clams are great for pasta or steamed clams because of ... If you’re not working from a specific recipe, steaming or boiling are easy ways to showcase the clams. In both ...

Our best Italian dinner recipes include classic dishes like cacio e pepe, risotto, chicken Parmesan, osso buco and more. Find ...

Unless a recipe calls for a specific type of prawn ... Use a sharp knife to slice across the “neck”, cutting deeply but not all the way through; the head should remain attached.

Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the ...

The cord is a little shorter than those I rate more highly so you’ll need to be nearer a plug. The body of the steamer also looks and feels quite plasticky, although it does curve pleasingly in ...

Add the clams, wine, pepper flakes ... Cook over medium heat, tossing until the sauce gets a little creamy. Tear 4 sheets of parchment paper, each about 2 feet long. Place one-fourth of the ...

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.