The Bee wants you to share your best food and drink photographs with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying.

When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve immediately with steamed rice and stir-fried green vegetables.

This is what the clams stored in the broth from the White Wine Steamed Clams!! Trust me when I say White Wine Clam Chowder is ...

Wash the clams in several changes of cold water, discard any with damaged or broken shells. Heat the extra virgin olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a ...

As its name implies, Shuckers is home to some of the best oysters in Miami. They've got steamed clams here, too, as well as peeled shrimp, a hearty burger, and outrageously tasty wings.

The “asari” clams featured this week are a handy, versatile ingredient for using in soup and as side dishes if you remove the sand in them beforehand and they add color to the dinner table.

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 ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

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Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three ...