We see your dozen oysters, and we raise you a platter of baked clams. The lemony bivalves are a starter that adhere to a ...

Clams are very versatile and can be incorporated into many different cuisines. There are thousands of varieties, and some are better for specific recipes than others. Try as many types as possible to ...

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

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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 ...

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 ...

Oysters and clams are two very popular edible mollusks or bivalves. Although they have many similarities between them, there ...

Bobby Flay's version of the famous Italian-American seafood stew from Fisherman's Wharf in San Francisco features large pieces (in abundance) of fresh shrimp, snapper, and littleneck clams.

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

Menu items include baked clams oreganata, frog legs provencal, lasagna, baked ziti trattoria, fettuccine alfredo, ravioli ...

In a big bowl, mix eggs, milk, salt and mustard together. Add bread, cheese and sausage. Mix together. Pour mixture into 9- ...