but in the main a specialist fishmonger will have the best clams on offer and will be able to advise you about which clams to pick. Clams require little preparation: they must be live when cooked.

We compiled the best canned ... Add a little at a time as needed to your recipes, no matter how big or small they are, and you’ve got the perfect dish. The clam chowder by LeGout is a high ...

Here is a shortcut version. I used little neck clams, but Quahog (large hard shell) clams or cherrystone clams can be used.

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 ...

It used to be that you’d have to soak clams in salted water with a little cornmeal, which would make them spit out any sand they had ingested. I no longer bother with this because I can’t ...

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 ...

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 ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...

Grappling with live razor clams is not a job for the squeamish. Squirmy and feisty, they shoot out from both ends of their shell like something out of a bad horror movie, and if properly stored in ...

That’s where the similarities end as corn is juicy and a little ... Soup Recipe Vietnamese Sour Shrimp Soup Canh Chua Tom ...