Canned clams require nothing but opening and dropping in a pan, and you still get plenty of that salty, rich flavor. Read ...

Canned clam chowder is a dish that can be enjoyed year-round and it’s not too difficult to make. There are many types out there, but the best recipe will always depend on your taste buds.

Also, consider the wide variety of canned clams readily available. For pasta dishes, Italian-style clams packed in white sauce might be your best bet. Depending on the recipe, you may need to ...

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

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 ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.

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 ...