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 ...

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

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

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

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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 ...

Heat a large saucepan with lid. Add clam with 1/2 cup of water then quickly put the lid on. Cook for 1-2 minutes, until the clams have opened. Remove from the heat. Reserve the cooking liquid ...

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.

However, when it comes to preparing them, the question of whether or not to rinse them before use often arises. The answer largely depends on the intended use of the clams and their salt content. For ...

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