There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...

For a gastronomic adventure, take your taste buds on a journey with this quick food guide of Seattle – from in-flight to ...

"I had a clam supplier tell me a couple years back that more clams ... And the act of wrangling a giant steamer pot over a roaring propane burner is made bearable by the cooler temps.

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

A West Maui chef is serving comfort in a Filipino food house he built, after he and so many others lost their homes and ...

This is a popular dish at seafood restaurants in Hong Kong. It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

I f you tried to keep track of every new restaurant and bar in New York, your head might spin. So just read this list instead ...

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 ...

Stir well, then drizzle in the clam (or chicken) stock and soy sauce mixture. Stir-fry constantly for two minutes over a medium flame then turn off the heat. Line a 20cm (8in) bamboo steamer ...